CAPRESE STUFFED BALSAMIC CHICKEN

CAPRESE STUFFED BALSAMIC CHICKEN

Cafe Delights
SKU:
Balsmcknstuf

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description
CAPRESE STUFFED BALSAMIC CHICKEN
 
 
Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken!
Author: Karina - Cafe Delites
Serves: 4
INGREDIENTS
    • 4 (200-gram | 7-ounce) chicken breasts
    • Salt and pepper, to season
    • 1 teaspoon each of dried oregano and dried basil
    • 2 roma tomatoes, sliced thinly
    • ¼ cup sun dried tomato strips in oil
    • 4 mozzarella cheese slices (or cheese of choice)
    • 12 basil leaves, divided
    • 4 cloves garlic, minced or finely chopped
    • ⅓ cup balsamic vinegar
    • 2 tablespoons brown sugar
 
INSTRUCTIONS
 
  1. Preheat oven to 180°C | 350°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.
  2. 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.
  3. Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
  4. Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
  5. Heat 2 teaspoons of sun dried tomato oil (or olive 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.
  6. 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; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
  7. Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.
  8. Remove toothpicks and drizzle with pan juices.

© 2017, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.