Caprese Stuffed Balsamic Chicken
Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh and Sun Dried Tomatoes for flavour packed chicken!
Foto: Cafe DelitesIngredients
- 4 chicken breasts
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 roma tomatoes (sliced thinly)
- 1/4 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)
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar
Steps
Preheat oven to 180°C | 350°F. Cut a pocket about 3/4 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 3-4 toothpicks diagonally to keep the filling inside while cooking.
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.
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).
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.
Remove toothpicks and drizzle with pan juices.
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