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.
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.
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.
Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
Seal with 3 to 4 toothpicks diagonally to keep the filling inside while cooking.
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.
While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug.
Pour the mixture into the pan around the chicken and bring to a simmer while stirring occasionally, until the glaze has slightly thickened
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.
Remove toothpicks and drizzle with pan juices.
- Calories: 343.90kcal
- Fat: 25.30g
- Saturated Fat: 6.75g
- Trans Fat: 0.11g
- Monounsaturated Fat: 12.52g
- Polyunsaturated Fat: 5.07g
- Carbohydrates: 11.47g
- Fiber: 0.68g
- Sugar: 8.72g
- Protein: 17.15g
- Cholesterol: 56.94mg
- Sodium: 357.02mg
- Calcium: 194.96mg
- Potassium: 259.40mg
- Iron: 0.93mg
- Vitamin A: 84.97µg
- Vitamin C: 5.46mg