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You are here: Home / Recipes / Caprese Stuffed Balsamic Chicken

By Karina 79 Comments Filed Under: Chicken

Caprese Stuffed Balsamic Chicken

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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 Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken! | https://cafedelites.com

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.

Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken! | https://cafedelites.com

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.

Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken! | https://cafedelites.comCaprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken! | https://cafedelites.com

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.

Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken! | https://cafedelites.com
A close up, because it’s a thing of beauty.

Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken! | https://cafedelites.com

Cutting into each piece is of course the best part.

SO.MUCH.CHEESE.

SO.MUCH.FLAVOUR.

Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken! | https://cafedelites.com

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!


Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken! | https://cafedelites.com

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!
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Prep: 10 mins
Cook: 25 mins
Total: 35 mins
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
  • 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.

Nutrition

Calories: 199kcal | Carbohydrates: 13g | Protein: 25g | Fat: 4g | Cholesterol: 72mg | Sodium: 158mg | Potassium: 634mg | Fiber: 1g | Sugar: 9g | Vitamin A: 445IU | Vitamin C: 13.8mg | Calcium: 40mg | Iron: 1.1mg

Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken! | https://cafedelites.com
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Reader Interactions

Comments

  1. Sherri B. says

    August 22, 2020 at 9:14 am

    5 stars
    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!

    Reply
  2. Sharon Hanna says

    August 08, 2020 at 2:06 am

    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!

    Reply
  3. TURNER says

    July 08, 2020 at 5:22 pm

    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.

    Reply
  4. Sandy says

    July 02, 2020 at 11:13 am

    5 stars
    Delicious! Something new and easy to prepare! It’s definitely a keeper!

    Reply
  5. Mindy says

    June 18, 2020 at 8:06 am

    5 stars
    EXCELLENT! My husband demands this! I’ve used both cast iron and ceramic, and both were great. Served with pasta and/or grilled or saute’d veggies. Hint: Saute zucchini, squash, onion, garlic and grilled corn in olive oil, salt & pepper to taste. Enjoy!

    Reply
  6. Renee says

    May 01, 2020 at 4:21 am

    5 stars
    Delicious, definitely a keeper! Recipe gave me first chance to use my fresh basil that was grown in my new hydroponic AeroGarden. My only change was to use 1 tbsp maple syrup instead of 2 tbsp of brown sugar bc the fridge was closer than digging in back of pantry for the sugar that I rarely use. It was plenty sweet for my taste and family will be fighting over the few leftovers for dinner tonight! Lol! Thanks so much for sharing. 🙂

    Reply
  7. Eve says

    April 02, 2020 at 9:46 pm

    OMG this was awesome Love yours recipes
    Eve

    Reply
  8. Pele says

    January 09, 2020 at 12:57 pm

    Made this for my first generation Italian grandmother and she loved it. I will be making this again!

    Reply
  9. Juana Isaac says

    January 06, 2020 at 11:39 pm

    5 stars
    This dished looks amazing and I tried it for my mom last night and she loved it. It is nice to surprise her with new dishes. She said “Looks better than what it is served in a restaurant”. I served it with a side of roasted antipasto vegetables.

    Reply
  10. Angel says

    September 01, 2019 at 10:10 am

    I would like to add bacon to mine. Should I cook the bacon before putting it in the chicken?

    Reply
  11. Alma Vorrei says

    July 22, 2019 at 6:23 pm

    5 stars
    This looks amazing!!!!! The ingredients are going on my grocery list for next week!

    Reply
  12. Lisa says

    July 10, 2019 at 11:09 pm

    5 stars
    Oh my, this is amazing! I can’t wait to make it again, but I want to have more of this amazingly delicious sauce.
    Am I able to double the sauce by just doubling the ingredients, but keep the same amount of chicken? Please let me know. Thank you for this wonderful recipe!

    Reply
  13. Katarina Stein says

    April 30, 2019 at 3:20 am

    5 stars
    I made this last night and it turned out amazing. It was so much easier than I expected. The oil from the tomatoes was so tasty! I let the chicken rest in the pan after taking it out of the oven for a few minutes and that helped it cook the rest of the way through without getting tough. I served it with some rotini pasta and it was sooo tasty. I can’t wait to have the leftovers for lunch!!

    Reply
  14. Sonja Mohr-Denison says

    April 01, 2019 at 8:23 am

    5 stars
    Hi Karina!
    This was a delicious dish and it made the entire house smell awesome! My family LOVED it and I will definitely make it again! I am wondering if you can help me, though. I doubled the ingredients for the glaze portion and thought when I put it in the oven it would thicken up some more…it stayed thin. Can you please tell me how I can thicken it up to make it more like a sauce?

    Reply
    • Nicholette says

      August 17, 2019 at 9:27 am

      Add cornstarch or use honey instead of brown sugar

      Reply
  15. Tracy says

    February 13, 2019 at 2:08 am

    5 stars
    Absolutely fabulous. Made it exactly like the recipe. It was a huge hit! Making it again for a dinner party next week ?

    Reply
  16. Jessica says

    January 28, 2019 at 5:18 pm

    Karina,
    I just made this and it was GREAT! My husband loved it. We have 4 jobs between us and need fast, tasty recipes. I am SO glad I found your site. I subscribed to your newsletter and I can’t wait to try so many more recipes here! I think the creamy garlic mushrooms with bacon may be next!

    Thank you for such amazing recipes,
    Jessica

    Reply
  17. Penelope says

    October 03, 2018 at 7:51 am

    Hello! New to your site and hoping to become a loyal follower.
    I was just wondering if I could prepare this the morning of and just cook them without any prep work when I get home.

    Reply
  18. Brenda says

    July 03, 2018 at 11:53 am

    Oh my goodness! Flavor packed is right! The Caprese Stuffed Chicken Breasts dinner was fantastic. I made it as written, including fresh basil and cooking the chicken in the oil from the sun-dried tomatoes. We shared a baked sweet potato and was really surprised how well it went together. There is just the two of us, so we are looking forward to leftovers. In fact, my husband put some leftover grilled chicken thighs & drumsticks into the bowl before putting it in the fridge so they would absorb some of the sauce. We think this would be a good dish for company. Thank you, Karina!

    Reply
  19. Catherine says

    June 18, 2018 at 8:03 am

    5 stars
    This recipe is just awesome! I had pinned it awhile back. Then your video of it popped up on my Facebook a few days ago. I shared it and my daughter made it the next night. She just raved about how good it was. I made it for hubby and me the next night. Oh, so good! We had leftovers and hubby said it was even better for lunch the next day, after soaking in that awesome sauce overnight! Will definitely make this again. Thank you!

    Reply
    • Karina says

      June 18, 2018 at 10:38 am

      Thanks SO much! That is so great to hear! I am so glad that it turned out for all of you! Thank you so much for sharing and following along with me!

      Reply
  20. rebecca says

    May 22, 2018 at 8:30 pm

    5 stars
    This was delicious, I truly loved the sauce and the meal as a whole. I did swap the breast for thigh just because I like thigh more 🙂

    Reply
  21. Rachel says

    April 25, 2018 at 11:20 am

    If you’re prepared with all your ingredients layed out before you start then this is a breeze. I didn’t bother finishing it in the oven, just did it all on the stove top & served with rice pilaf. This was just an ok dish for me & the kiddos but my husband said it was very good!

    Reply
  22. Mike says

    April 04, 2018 at 9:04 am

    4 stars
    Loved the flavor , but my chicken was tough. Any advice or tricks..I’m a fledgeling.

    Reply
    • Karina says

      April 06, 2018 at 1:50 pm

      It is always great to have a meat thermometer to check but with chicken you don’t want to go over too much or it does become tough. I am so sorry it didn’t turn out perfectly! I hope that you are able to try it again with the flavor and tender chicken! Thanks so much for following along with me!

      Reply
    • Cathy S McCarty says

      July 24, 2019 at 10:57 am

      you could try brining the chicken for awhile, that always helps.

      Reply
  23. Troy says

    February 26, 2018 at 11:53 am

    5 stars
    Made this for my family tonight and it was my wife’s favorite meal ever! Easy to make and fantastic to eat!

    Reply
    • Karina says

      February 28, 2018 at 4:19 pm

      That is great to hear! I am so glad that it is a FAVORITE! Thanks so much for sharing!

      Reply
  24. LaToya D Holmes says

    February 26, 2018 at 6:24 am

    Can these be baked in the oven. We have a large family( 8 of us in total) and its alot easier to bake 8-12 pieces of meat then to do it on the stove top. Anyone know a decent size pan that holds more then 6-7 pieces of meat?

    Reply
  25. Pat says

    January 26, 2018 at 2:10 am

    I hate vinegar in any form. Is there an alternative to it in this recipe???

    Reply
    • Tymeron Smith says

      January 31, 2018 at 4:16 pm

      You can always try lemons and limes for an alternative.

      Reply
  26. Bryant Kelley says

    November 28, 2017 at 10:40 am

    My mother flew cross county to visit and showed me this recipe. I made it and wooow! Amazing.

    Reply
  27. Dawna Mantei says

    November 27, 2017 at 10:31 am

    5 stars
    May I do the preliminary work ahead of time and pop it in the oven right before it’s time to eat? this recipe looks amazing!

    Reply
  28. Lisa Brooks says

    November 08, 2017 at 11:25 am

    5 stars
    Great recipe! I made it for the first time tonight. It was fairly easy (I’m no gourmet cook!) My husband loved it. Make sure you get really thick chicken breasts otherwise they won’t close. I think next time I might add some pitted Kalamata olives. As side dishes I made steamed broccoli and brown rice. The sauce tasted great on the rice, too! My husband and I are both 62 years old and I have to tell you one large breast along with two side dishes was enough to fill us (and we aren’t light eaters). So besides being easy and delicious, it’s a low cost dinner. Bonus: If you look at the calories (under the recipe) it’s even good there, too! Win, win, win, win!

    Reply
    • Karina says

      November 17, 2017 at 8:24 pm

      Olives sound great Lisa! LOVE your choice of sides also! Thank you so much for sharing your feedback! WIN WIN WIN all around!

      Reply
  29. Jenice says

    October 26, 2017 at 9:13 am

    5 stars
    I made this last week for my son’s in-laws and they loved it! Making again tomorrow for an out of town friend. Great recipe that I’ve shared with friends!

    Reply
    • Karina says

      October 27, 2017 at 2:05 pm

      Oh I hope your friend approves! Thank you for sharing this around Jenice! Have a wonderful weekend Xx

      Reply
  30. Laura Stratton says

    October 19, 2017 at 2:02 pm

    5 stars
    This was delicious! I will make it again for us and for company. Not hard to prepare. Directions are clear and easy to follow. Thanks! I will be trying another one of your recipes tomorrow.

    Reply
    • Karina says

      October 25, 2017 at 9:15 pm

      I’m so happy to hear that Laura!

      Reply
  31. Kathy Burns says

    October 02, 2017 at 10:05 am

    5 stars
    I made this and it was Amazing! So delicious. Followed recipe exactly. As soon as Hubby took 1 or 2 bites…..he raved about how good it was & “this is a keeper”. And so it is….

    Tx so much for this recipe!!

    Reply
  32. Jo-Ann says

    August 16, 2017 at 3:24 am

    5 stars
    We just had this for dinner and it was amazing! Easy to follow recipe, doesn’t take too much time and feels like we had dinner at a restaurant! We had potato wedges on the side but I did miss some vegetables! Any ideas on what could also go as a side dish?

    Reply
    • Chr15t1n3 says

      January 20, 2020 at 5:06 am

      Oven roasted asparagus drizzled with olive oil, salt and pepper would be my recommendation!

      Reply
      • gregory stovall says

        February 14, 2020 at 8:43 am

        can’t wait to try for my wife ! I mainly grill and don’t do the kitchen

        Reply
  33. Samuel Flodén says

    August 14, 2017 at 3:55 am

    5 stars
    Made this meal today.
    The persons that I’ve invited for dinner said that it was great. I can only say the same.
    The thing that I was missing was to have with the chicken.
    I made smashed potato and a cold sauce with turkish yoghurt, lime and runny honey.
    I can realy recommend this dish.
    My wife told me to do it again.
    I thought about to take some pics, but it I didn’t had time to do that

    Reply
  34. Lisa says

    August 04, 2017 at 5:39 am

    This looks amazing! I’m making it tomorrow night for a family gathering (15 ppl) so I’m hoping I do the recipe justice. One question, though. My skillet is too small, obviously, to hold 15 breasts, so I’m planning to skillet cook in 4 batches, transferring each batch to a baking dish to then bake all at one time. Are there any modifications needed for this method?

    Reply
  35. Mia says

    July 22, 2017 at 4:23 am

    Hi! I want to adjust this a bit and not use brown sugar or balsamic. For the the mixture to pour into the pan while it sears can I use chicken stock?

    Reply
  36. Rachel says

    July 16, 2017 at 3:26 am

    I’d love to make this but am looking for suggestions on what to serve on the side? TIA!

    Reply
  37. Debbie says

    June 27, 2017 at 8:47 am

    My family loved this recipe! It’s a challenge to make chicken flavorful, and this did it!! Thanks so much!

    Reply
  38. elizabeth long says

    June 23, 2017 at 3:05 am

    Making this tonight but wanted to know if I could make it up to a certain point and finish later.

    Reply
  39. Nicole in Tucson says

    June 19, 2017 at 3:31 am

    5 stars
    I made the recipe exactly as written except I omitted the brown sugar – it turned out PERFECT!! Thank you!!

    Reply
  40. TONI says

    June 13, 2017 at 11:27 am

    DO YOU USE FRESH MOZZERELLA OR SLICED FROM A BLOCK ? CANNOT WAIT TO TRY THIS CHICKEN … IT’S JUST SO PRETTY !!! FROM ALL THE REVIEWS, I’D SAY IT WILL RATE HIGH ON TASTE AS WELL.

    Reply
  41. Dilara says

    June 09, 2017 at 9:13 pm

    4 stars
    Hello Karina, I made this just yesterday and it turned out delicious! I wanted to try this recipe for a while, but it seemed way out of my league. I’ve made some of your other recipes however (like the easy pancakes and best fudgy chocolate cake) and they always turned out delicious, so I decided to give it a try and it was not as hard as I thought. I didn’t use the balsamic glaze or the sundried tomatoes though (only my dad likes either of those ingredients unfortunately), but I used some Italian herbs with olive oil to marinade the chicken and swapped the tomatoes out for halved cherry tomatoes and it turned out great! Served it along whith some pesto+cream+chicken+cherry tomatoes pasta and my whole family loved it. Thank you for running this site, it’s my favorite recipe site.

    Reply
  42. Helene says

    June 05, 2017 at 2:49 am

    5 stars
    I’m so making this tomorrow nite!! I LOVE your recipes-this will be my second one to try & the Lemon Herb Mediterranean Pasta Salad that I made last week was ti die for!!!! My husband wants that again this week!! LOL!!!! I want to try EVERY recipe of yours now!! Thanks Karina!! xoxo

    Reply
    • Karina says

      June 05, 2017 at 7:50 pm

      Helene that’s AWESOME! I’m SO HAPPY to read this! And you’re very welcome 🙂

      Reply
  43. Lisa says

    May 30, 2017 at 9:28 am

    5 stars
    This was INCREDIBLE! So flavorful and juicy. I did halve the recipe as it was just for 2, and it was perfect. Seriously delicous. Ive already shared it with 3 other people. Thank you!!

    Reply
  44. Nancy says

    May 30, 2017 at 5:26 am

    I made this today for the first time, but it won’t be the last. It is terrific! My sister was visiting and raved about this dish. Had to send her the recipe.

    Reply
  45. Pamela Bradley says

    May 30, 2017 at 3:21 am

    5 stars
    This Caprese Stuffed Balsamic Chicken was delicious. My family went crazy over how good it was. My only question is how many calories are in this dish & why don’t you publish that info with each receipe. I will definitely make this dish again.

    Reply
    • Karina says

      June 05, 2017 at 8:05 pm

      Hi Pamela. I don’t calculate nutritional information any more as I find readers were complaining too much when I did, due to different ingredients containing different nutritional counts. There are online calculators that can help you!

      Reply
  46. Julie Hanks says

    May 26, 2017 at 12:39 pm

    Thank you for the creative chicken Caprese. At age 68, trying to create different tastes. 🙂 Your recipe was my inspiration. Other than over-heating the oven, I look forward to tonight’s dinner.

    Reply
  47. Bridget says

    May 23, 2017 at 1:52 am

    5 stars
    I made this, it was awesome! It was a bit sweeter than I was expecting, so I’ll back off the brown sugar next time.

    Reply
  48. Sarah says

    May 23, 2017 at 1:00 am

    5 stars
    Looking forward to trying this one. We are spending Memorial Day weekend with low-carb people. Would you recommend this recipe for them? Personally, I LOVE everything about this! THANKS! 🙂

    Reply
    • Karina says

      May 25, 2017 at 10:30 pm

      Hi Sarah! To make this low carb, you can skip the brown sugar OR use a brown sugar substitute. Personally, I’m not a huge fan of brown sugar substitutes, so I’d probably just leave it out to keep it low sugar and low carb. Also, check the carb counts not he balsamic vinegar you’ll be using. Most of them are pretty high 🙂 Having said that, this recipe is just as delicious leaving out the sauce all together if that’s what it comes too! Enjoy your weekend!

      Reply
  49. Darlene K Bentley says

    May 22, 2017 at 8:34 am

    New to this site but the pictures are so delightful that I am eager to try all the recipes that are offered. Most of the ingredients should be easy to find. My hubby is Type I diabetic and I also look forward to altering and making some substitutions so he also can partake. They look and sound so delicious! Thank you!

    Reply
  50. Laila Rashdan says

    May 21, 2017 at 10:59 am

    I love you and your delicious recipes ( all ) thank you for ( all of them) , and I hope the best for your health and your Family , please accept my good wishes.
    Bye
    Laila

    Reply
  51. Dee says

    May 20, 2017 at 2:07 am

    Hi Karina,

    Looks delicious. I will try this for my meal prep. Can I add fresh spinach in addition to basil? About how many calories does this dish contain?

    Reply
  52. Chris says

    May 19, 2017 at 11:52 am

    I made this for some friends tonight and everyone was raving! I just learned about your site and this was the first recipe I made, but won’t be the last. Thank you from Milwaukee, WI USA

    Reply
  53. Dave says

    May 19, 2017 at 5:01 am

    any nutrition info on this dish such a calories?

    Reply
  54. Shannon Hecht says

    May 16, 2017 at 6:31 am

    5 stars
    It sounds delicious! I am getting ingredients together so we can have it for dinner tomorrow night.

    Reply
  55. Anna says

    May 15, 2017 at 6:19 pm

    Thank you for wonderful minutes of dinner. Caprese chicken, pasta al dente, fresh parsley and basil, true feeling of italian taste!

    Reply
  56. Ampbell says

    May 10, 2017 at 6:56 am

    Going to try this for Friday’s dinner meal, but what would you serve it with? Rice> Pasta or?

    Reply
  57. Jen says

    May 09, 2017 at 1:53 am

    This looks so good…is this recipe suitable to make ahead and freeze for quick meals?

    Reply
  58. Sally Massey says

    March 28, 2017 at 12:26 pm

    5 stars
    Thank you for the recipe, I am always looking for new ways to prepare chicken.
    It was delicious. Pretty easy to make.
    Had enough for leftovers, so as always, dishes like this taste even better the next day.

    Reply
  59. Matt says

    March 28, 2017 at 12:49 am

    5 stars
    Wow! Just, wow! My taste buds are still singing the next morning. This was an absolutely amazing dish and I’m​ not a huge fan of caprese, but this combination of flavors goes together so perfectly. There is a little bit of prep involved but totally worth it. Stuffed chicken is a favorite of mine so I’ll always take the time to do it. And I definitely agree about using the sun dried oil to cook the chicken in. That may be what made it so juicy. Thanks so much for a wonderfully ​delicious recipe!

    Reply
  60. Rada says

    March 26, 2017 at 5:27 am

    Great recipe – will try it this weekend. Just a quick question – if I want to use store bought balsamic glaze – would I need the same amount of it – 1/3 cup or would it differ?

    Reply
    • Karina says

      March 29, 2017 at 10:24 pm

      Hi Rada. I’d use the same amount and taste test as it comes comes out of the oven. It should be okay!

      Reply
  61. Greg Steffen says

    March 23, 2017 at 1:17 pm

    5 stars
    I made the balsamic caprese chicken tonight. Holy Cow!! That was great. My wife and mother-in-law are both meat and potato girls. But this recipe paired with roasted garlic polenta was perfect.
    Thanks Karina.

    Reply
  62. Jill says

    March 23, 2017 at 12:57 am

    WOW… this looks amazing!! I have tried two of your chicken recipes this week (creamy lemon chicken scallopini and the sun dried parm creamy chicken) and they were outstanding! (These heavy cream sauced dishes will require extra Zumba classes on my end now, but worth every single calorie!) I love your site!!!! Thank you..

    Reply
    • Karina says

      March 23, 2017 at 6:32 am

      Lol Jill!!! Yay for Zumba! Haha. Use half and half or evaporated milk to substitute the heavy cream is my tip of the day 😉 But extra Zumba is an excuse to party anyway, right?!! Thank you for making me laugh! Your message made my day! And you’re very welcome!

      Reply
  63. Liz says

    March 21, 2017 at 4:06 am

    Today is the birthday of a loved one and I think I just found their gift! YUM!!
    Thanks so much for this delicious sounding recipe!

    Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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