This stuffed chicken caprese consists of chicken stuffed with both fresh and sundried tomatoes, fresh basil, and cheese. The chicken is coated in a balsamic glaze. The glaze is just a simple combination of garlic, balsamic vinegar, and brown sugar. The chicken is first stuffed with the ingredients, then fried in the pan and placed into the oven to finish the cooking process. This dish is great to serve for dinner and is not very difficult to prepare at all. I like to serve this stuffed chicken caprese with wild rice. Enjoy.
- 4 boneless skinless chicken breasts
- Salt and pepper (to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 Roma tomatoes (thinly sliced)
- ¼ cup sun-dried tomato strips in oil
- 4 mozzarella cheese slices
- 12 basil leaves (divided)
- 4 garlic cloves (minced)
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar
- In a medium bowl combine garlic, balsamic vinegar, and brown sugar. Mix well and set aside.
- Preheat the oven to 350 degrees F. Cut a pocket that is about ¾ of the way through each chicken breast, being careful not to cut all the way through.
- Season the chicken on both sides with salt, pepper, oregano, and basil. Pour 1 teaspoon of sundried tomato oil over each chicken breast, rubbing some of the seasonings inside the pockets.
- Fill each chicken breast with 2 slices of fresh tomato, 2 teaspoons of sundried tomato strips, one slice of mozzarella cheese and 4 fresh basil leaves. Seal with 4 toothpicks diagonally to keep the filling from coming out while cooking.
- Heat 2 teaspoons of sundried tomato oil (or olive oil) in a large skillet over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden. Pour the balsamic vinegar mixture into the pan around the chicken and bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
- Transfer to a baking sheet and place into the oven and continue to cook for 10-15 minutes or until the chicken is cooked through and the cheese has melted.
- Remove the toothpicks and drizzle with pan juices.