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Caprese Stuffed Chicken | Easy Chicken Dinner Recipes for Healthy Meal Prep

Caprese Stuffed Chicken baked until juicy and golden, making a beautiful Healthy Food Dishes idea with fresh tomato, mozzarella, and basil.
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This Caprese Stuffed Chicken recipe transforms juicy chicken breasts into a fresh, cheesy, basil-filled dinner with balsamic flavor and a beautiful presentation.

Ingredients

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Balsamic Garlic Marinade

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar, plus extra for drizzling after baking
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Italian seasoning
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Caprese Chicken

 

  • 4 boneless, skinless chicken breasts, trimmed, about 6 to 8 ounces each
  • 2 medium Roma tomatoes, halved lengthwise and thinly sliced into half-moon pieces
  • 8 ounces fresh mozzarella, sliced thin and cut in half to make half-moon pieces
  • 1 cup large basil leaves, cut in half, plus more for garnish if desired
  • Balsamic glaze, for garnish if using

Instructions

  1. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper until the marinade looks well blended.
  2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, then turn the pieces until each breast is evenly coated.
  3. Cover the dish or seal the bag and refrigerate the chicken for at least 1 hour. For more flavor, leave it in the fridge for up to 24 hours.
  4. When you are ready to cook, remove the chicken from the marinade and throw away the used marinade.
  5. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and spray it generously with non-stick cooking spray.
  6. Set one chicken breast flat on a cutting board. Use a sharp knife to make 4 deep cuts across the top of the breast, spacing the slits about 1/2 inch apart. Stop before the knife slices all the way through the bottom.
    Tip: Place chopsticks on both sides of the chicken while cutting. They act like a guide and help keep the knife from cutting too deep.
  7. Repeat the slicing process with the remaining chicken breasts.
  8. Open each cut gently and tuck in one slice of tomato, one slice of mozzarella, and one basil leaf. Continue stuffing each slit until the chicken looks full and layered.
  9. Arrange the stuffed chicken breasts on the prepared baking sheet.
  10. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F in the thickest part. An instant-read thermometer gives the most reliable result.
  11. Remove the pan from the oven and let the chicken rest for 5 minutes before serving. This helps keep the juices inside the meat.
  12. Drizzle with balsamic glaze if desired, then finish with extra chopped basil for color and freshness. Serve warm and enjoy.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Wrap each cooked chicken breast in plastic wrap, place them in a freezer bag or airtight container, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave or oven until the chicken reaches 165°F.
  • Make Ahead: Marinate the chicken and assemble it with the tomato, cheese, and basil slices up to 24 hours in advance. Refrigerate until you are ready to bake.

Nutrition

Find it online: https://irmacooks.com/caprese-stuffed-chicken/