Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- Salt and pepper, to taste
- Olive oil, for cooking
Special equipment needed:
- Meat mallet
- Toothpicks
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Using a meat mallet, pound chicken breasts to an even thickness.
3. In a small bowl, mix together cherry tomatoes, fresh mozzarella, chopped basil, minced garlic, and salt and pepper to taste.
4. Cut a slit in the thickest part of each chicken breast, being careful not to cut all the way through.
5. Stuff each chicken breast with the tomato and mozzarella mixture, using toothpicks to secure the opening.
6. Heat olive oil in a large oven-safe skillet over medium-high heat.
7. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
8. Pour balsamic vinegar over the chicken breasts and transfer the skillet to the preheated oven.
9. Bake for 20-25 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
10. Remove from the oven and let rest for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 350
Total fat: 16g
Saturated fat: 7g
Cholesterol: 120mg
Sodium: 450mg
Total carbohydrates: 7g
Dietary fiber: 1g
Total sugars: 5g
Protein: 43g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- You can use diced sun-dried tomatoes instead of cherry tomatoes.
- You can use shredded mozzarella cheese instead of sliced.
Variations:
- Add chopped spinach or kale to the tomato and mozzarella mixture.
- Use pesto instead of fresh basil.
- Wrap the stuffed chicken breasts in bacon before searing.
Tips and tricks:
- Be careful not to overstuff the chicken breasts, or the filling may spill out during cooking.
- Use toothpicks to secure the opening of the chicken breasts and prevent the filling from falling out.
- If you don't have an oven-safe skillet, transfer the seared chicken breasts to a baking dish before baking in the oven.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Caprese Stuffed Chicken on a bed of mixed greens or with roasted vegetables.
Garnishes:
Garnish with additional fresh basil leaves and a drizzle of balsamic glaze.
Pairings:
This dish pairs well with a side of garlic bread or roasted potatoes.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Roasted potatoes
- Quinoa salad
- Caesar salad
Troubleshooting advice:
- If the chicken breasts are too thick, they may take longer to cook. Use a meat thermometer to ensure the internal temperature reaches 165°F.
- If the filling spills out during cooking, use toothpicks to secure the opening of the chicken breasts more tightly.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F to prevent foodborne illness.
Food history:
The Caprese salad originated in the island of Capri in Italy. It is made with fresh mozzarella, tomatoes, and basil, and is often drizzled with olive oil and balsamic vinegar.
Flavor profiles:
This dish is savory, tangy, and fresh, with the flavors of tomato, mozzarella, and basil complementing the chicken.
Serving suggestions:
Serve the Caprese Stuffed Chicken with a glass of red wine for a complete meal.
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Region: Italian