
How To Make Caprese Stuffed Balsamic Chicken
Balsamic vinegar provides a full-flavored base for this chicken dish stuffed with fresh Caprese salad. Try this balsamic chicken dish to make meals special.
Serves:
Ingredients
- 7ozchicken breasts
- salt and pepper,to season
- 1tspdried oregano
- tspdried basil
- 2Roma tomatoes,sliced thinly
- ¼cupsun dried tomato strips in oil
- 4mozzarella cheese slices,or cheese of choice
- 12basil leaves,divided
- 4clovesgarlic,minced or finely chopped
- â…“cupbalsamic vinegar
- 2tbspbrown sugar
Instructions
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Preheat oven to 350 degrees F. Cut a pocket about ¾ quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
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Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
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Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
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Seal with 3 to 4 toothpicks diagonally to keep the filling inside while cooking.
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Heat 2 teaspoons of sun dried tomato oil in a skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.
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While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug.
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Pour the mixture into the pan around the chicken and bring to a simmer while stirring occasionally, until the glaze has slightly thickened
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Transfer pan to the preheated oven and continue to cook for a further 10 to 15 minutes, or until the chicken is cooked through and the cheese has melted.
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Remove toothpicks and drizzle with pan juices.
Nutrition
- Calories:Â 343.90kcal
- Fat:Â 25.30g
- Saturated Fat:Â 6.75g
- Trans Fat:Â 0.11g
- Monounsaturated Fat:Â 12.52g
- Polyunsaturated Fat:Â 5.07g
- Carbohydrates:Â 11.47g
- Fiber:Â 0.68g
- Sugar:Â 8.72g
- Protein:Â 17.15g
- Cholesterol:Â 56.94mg
- Sodium:Â 357.02mg
- Calcium:Â 194.96mg
- Potassium:Â 259.40mg
- Iron:Â 0.93mg
- Vitamin A: 84.97µg
- Vitamin C:Â 5.46mg
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