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Caprese Stuffed Chicken

Caprese Stuffed Chicken is chicken breasts marinated then stuffed hasselback style with fresh mozzarella, tomato slices, and fresh basil.
Prep Time10 minutes
Cook Time30 minutes
Marinade Time1 hour
Total Time1 hour 40 minutes
Course: Dinner
Cuisine: American
Servings: 4
Author: Kristin Maxwell

Ingredients

Balsamic & Garlic Marinade

  • 1/3 cup Olive oil
  • 1/4 cup Balsamic vinegar plus more for drizzle after baking
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Italian seasoning
  • 2 cloves Garlic minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper

Caprese Chicken

  • 4 Boneless, skinless chicken breasts trimmed, approx. 6-8 ounces each
  • 2 Medium Roma tomatoes halved lengthwise then thinly sliced to make half-moon shape slices
  • 8 ounces Fresh mozzarella sliced thin, then cut in half to make half-moon shape slices
  • 1 cup Large basil leaves cut in half, plus more for garnish if desired
  • Balsamic glaze for garnish optional

Instructions

  • In a small bowl, whisk together the marinade ingredients. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it, ensuring all pieces are coated. Refrigerate for at least 1 hour or up to 24 hours before assembly. Before baking, remove the chicken from the marinade and discard it.
    chicken breasts in a marinade in a glass bowl.
  • Preheat oven to 400℉. Spray a rimmed baking sheet lined with foil with non-stick cooking spray.
  • Place each chicken breast flat on a cutting board. Using a sharp knife, make 4 deep cuts, about ½ inch apart, crossways into the top of each chicken breast, being careful not to cut all the way through. Tip: Placing chopsticks down on the cutting board on either side of the chicken is a good trick to make sure your knife doesn't accidentally cut all the way through.
    Chicken breast on a cutting board being sliced.
  • Fill each cut with a tomato slice, mozzarella slice, and basil leaf.
    Chicken breast sliced hasselback style stuffed with mozzarella cheese slices and tomatoes.
  • Place the chicken on the prepared pan and bake for 25-30 minutes or until an instant-read thermometer inserted into the thickest part of the breast reaches 165℉.
    Caprese stuffed chicken breasts on a cookie sheet.
  • Remove the chicken from the oven and allow it to rest for 5 minutes. Drizzle with balsamic glaze if using, and garnish with extra chopped basil. Serve and enjoy!

Notes

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap each chicken breast in plastic wrap and place in a ziploc bag or airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave or oven until the internal temperature reaches 165℉.
Make Ahead: Marinate the chicken and prepare it with tomato, cheese, and basil slices. Refrigerate for up to 24 hours until ready to bake.

Nutrition

Calories: 486kcal | Carbohydrates: 7g | Protein: 37g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 811mg | Potassium: 596mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1012IU | Vitamin C: 7mg | Calcium: 332mg | Iron: 2mg

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