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Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken!
Chicken breast has never been so juicy and moist than with this Caprese Stuffed Balsamic Chicken recipe! This is where two chicken recipes merge into one to become one unforgettable delicious dish.
Caprese Chicken
Picture this: juicy fresh tomato slices along with sun dried tomato strips, fresh basil leaves and melted mozzarella cheese, are stuffed inside chicken breasts; then the chicken is seasoned with salt, pepper basil, oregano AND sun dried tomato oil.
THE SAUCE IS EVERYTHING
Like this Balsamic Glazed Caprese Chicken, you’re going to finish off your chicken in the most perfect balsamic reduction — with a hint of garlic — for added flavour. It may SOUND complicated, but it’s one of the MOST easiest chicken recipes I have on Cafe Delites.
This is when all the deliciousness begins to happen. While the chicken bakes with all of these flavours, the juice from both the fresh and sun dried tomatoes begin to mix through the balsamic reduction to create one of the best sauces you’ve EVER TASTED.
A close up, because it’s a thing of beauty.
Cutting into each piece is of course the best part.
SO.MUCH.CHEESE.
SO.MUCH.FLAVOUR.
SOME TIPS:
- Use a sharp, thin-bladed knife to cut the pockets in the chicken. Start on the thickest side of the breast and work your way in. Just be careful not to cut all the way through, or the cheese will melt through to the other side.
- I suggest cooking the chicken in sun dried tomato oil reserved from the jar of sun dried tomatoes. You don’t have to do this if you don’t want to, but it adds SO MUCH FLAVOUR to the chicken.
- You can use store bought balsamic glaze instead of making it from scratch. Just pour in the glaze and allow to warm through for about 20 seconds, then transfer pan to the oven.
WATCH US MAKE THIS Caprese Stuffed Balsamic Chicken RIGHT HERE!
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Caprese Stuffed Balsamic Chicken
Ingredients
- 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
Instructions
- 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.
Notes
- I suggest cooking the chicken in sun dried tomato oil reserved from the jar of sun dried tomatoes. You don't have to do this if you don't want to, but it adds SO MUCH FLAVOUR to the chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use fresh spinach instead of basil?
Hi Jean,
es, you can use fresh spinach instead of basil in the Caprese Stuffed Balsamic Chicken recipe. However, keep in mind that spinach has a milder flavor compared to basil, which is more aromatic and slightly peppery. Here are a few tips for using spinach:
Quantity: You may want to use more spinach than the amount of basil called for, since the flavor is less intense. You can start with a similar volume and adjust to taste.
Preparation: If using fresh spinach, consider roughly chopping or wilting it slightly to make it easier to stuff into the chicken pockets.
Flavor Enhancement: To compensate for the absence of basil, you could add a bit of dried Italian herbs (like oregano, thyme, or rosemary) or a sprinkle of lemon zest to bring more depth to the filling.
Overall, while the flavor profile will differ slightly, fresh spinach can work well in this dish!
Amazing! This was amazing!! Already planning to make it again.
Hi I usually do not cook chicken breast. But I saw your receipe gave it a try it was delicious I
I’m making it this weekend for my boyfriend and another couple. Do you use fresh mozzarella or shredded?
Hey, I always say fresh is best! Slice fresh mozzarella thick if you love lots melted cheese or thinner for a subtle stringy result!
I made this dish last night and my wife and I really enjoyed it. As I have said in previous comments on other of your recipes, you make me look like I know what I’m doing. LOL This recipe is so easy, yet the finished product looks and tastes as if I had worked hard.
This is such a great recipe and flavor combo! I have made it a few times and it is always excellent! I seem to change up the cheeses depending on what i have have on hand. I’ve used provolone & mozzarella or mozzarella & shredded Italian 5 cheese mix. If I get large breasts, I slice the cavity and season the inside and let them sit in the fridge for a couple of hours just to be sure they are seasoned well before completing the recipe. My husband & I were enjoying it so much tonight for dinner, I posted a pic on Facebook and added a link to your site and recipe. Thanks!
Love this recipe – will try it very soon! There is a typo in the directions – thought you might want to know – it says don’t cut through the BREAD – pretty sure you mean breast. Looks SO YUMMY. Thank you!
Made this last night and it was delicious. My husband complimented it several times, which is unusual for him. So this recipe is a keeper for me. The only change I made was to use white sugar instead of brown because that’s all I had on hand. Usually I tend to improvise more, but in this case I followed the recipe LOL. Will definitely make this again. Thank you.