Why have a boring ol’ boneless chicken breast, when you can make yourself a really quick and REALLY tasty Caprese Stuffed Boneless Chicken Breast in Balsamic Sauce! Yum! Add some pasta on the side and a little garlic bread and you’ve got yourself a swanky supper! Enjoy!
Caprese Stuffed Boneless Chicken Breast
Recipe by: Bobbi Jo Lathan
PREP TIME
10 mins
COOK TIME
30 mins
TOTAL TIME
40 mins
INGREDIENTS
4 boneless skinless chicken breasts
salt/ ground black pepper/ garlic powder (sprinkled on breasts to your taste)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
One 8-ounce package fresh Mozzarella cheese
10-12 fresh basil leaves
4-5 fresh Roma tomatoes (sliced)
2 tablespoons olive oil
1 tablespoon butter
Balsamic sauce:
2 tablespoons butter
⅓ cup balsamic vinegar
3 tablespoons brown sugar
4 cloves garlic (minced)
1 tablespoon honey
INSTRUCTIONS
Preheat your oven to 350°.
Rinse and pat dry your chicken breasts. Get a sharp knife and cut a pocket ¾ the way through the thickest part of each of the breasts.
Sprinkle each breast with the salt, pepper, dried oregano, basil, and thyme. Also, sprinkle the inside of the pockets that you created in each of the chicken breasts.
Open your package of mozzarella cheese and cut 4 thick slices. Then, open each pocket and fill with one mozzarella slice, 2 pieces of sliced tomatoes and 2-3 fresh basil leaves. After stuffing the breasts, get two toothpicks and seal the pockets (diagonally works best) shut, so most of the melted cheese doesn’t ooze out while cooking. Set aside.
Get out a small sauce pan and heat the butter, vinegar, brown sugar, garlic, and honey over a medium-high heat. Stir to incorporate while heating. As soon as it comes to a boil, take it off the burner and give it a last stir. Set aside for a minute.
Now, get out your cast-iron skillet or oven-proof skillet. Heat the olive oil and butter over a medium-high heat. Once the oil is hot and the butter is all frothy, add the prepared chicken breasts, and fry for at least 2-3 minutes on each side until the breasts are nicely browned.
Next, pour the balsamic-sugar sauce, that you made earlier, over the chicken breasts you have browned in the pan, making sure the breasts get coated in the sauce, by turning the breasts once. Cook for another 2-3 minutes, Stir occasionally and, with a spoon, keep dipping into the balsamic sauce and coating/basting the breasts with the sauce.
Place the skillet with the browned, coated breasts into your 350° oven and cook for another 15-20 minutes. After 6 minutes, you can open the oven and baste the breasts, again, with the balsamic sauce in the skillet.
When the breasts are done, remove the skillet from the oven onto your serving plate. Remove the toothpicks. Drizzle each breast with a little of the balsamic sauce, top with a few fresh basil leaves, and serve immediately.