Balsamic Stuffed Chicken Breast Food

CAPRESE-STUFFED CHICKEN BREAST WITH BALSAMIC REDUCTION

Steps:

• Mix olive oil, garlic, onion powder, black pepper, and sea salt together in a bowl. Place chicken breasts in a shallow dish and pour marinade on top. Refrigerate at least 4 hours.
• Heat balsamic vinegar in a small saucepan to a slow boil. Allow to boil for 15 minutes, watching carefully to prevent burning. Cook until vinegar has reduced to half the original volume. Allow balsamic reduction to cool completely.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place 1/4 cup basil leaves, 2 ounces mozzarella cheese, and 1/2 a tomato on each piece of chicken. Roll chicken up and secure with toothpicks.
• Heat olive oil in an oven-safe skillet over medium heat. Add stuffed chicken breasts to skillet and sear on all sides, 3 to 4 minutes per side.
• Transfer skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Allow stuffed chicken breasts to rest 5 minutes. Drizzle with balsamic reduction before serving.

BALSAMIC-GLAZED STUFFED CHICKEN BREASTS WITH PESTO AND PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut a pocket 3/4 of the way through the thickest side of each chicken breast. Season chicken with oregano, basil, salt, and pepper. Pour 1 teaspoon sun-dried tomato oil on each breast, rubbing it and some of the seasoning inside each pocket. Fill each breast with 1 tablespoon Parmesan cheese, 2 tablespoons basil pesto, 2 teaspoons sun-dried tomatoes, and 1/4 cup mozzarella cheese. Insert 3 to 4 toothpicks diagonally into each breast to seal.
• Heat remaining 2 teaspoons sun-dried tomato oil in a cast iron skillet over medium heat. Add stuffed chicken breasts and cook until golden, about 2 minutes per side.
• While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl. Pour into the skillet around the chicken. Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes. Spoon some glaze over each breast.
• Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes.
• Remove toothpicks and drizzle with pan juices to serve.

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
• Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
• Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

BALSAMIC STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 F.
• Cut about ¾ quarter of the way through each chicken breast. Be careful not to cut all the way through.
• Season chicken breast with salt and pepper and fill each with cheese and tomato.
• Seal with 2 or 3 toothpicks to secure the filling inside while cooking.
• Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
• Add the chicken and fry each side for about 2 minutes until golden brown.
• Mix garlic, balsamic vinegar and brown sugar together in a small bowl. Pour the mixture in the skillet around the chicken. Bring to simmer and cook chicken each side for about 1 minute while stirring occasionally until the glaze has slightly thickened. It will not take longer than 3 minutes.
• If you are using a heat proof pan, transfer it in the oven directly to cook the chicken for a further 10 minutes. If not, transfer chicken to a baking dish before transferring in the oven.

BALSAMIC CHICKEN BREASTS

Steps:

• Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally.

CHERRY BALSAMIC BRAISED STUFFED CHICKEN

Steps:

• Combine sauce ingredients in a saucepan. Bring to a boil and cook until cherries soften. Remove from heat and set aside.
• Preheat the oven to 350 degrees.
• In a medium bowl, combine the goat cheese, fresh herbs and heavy cream to create an herbed goat cheese mixture; set aside as this will be stuffed inside the chicken breast.
• Prepare your chicken by creating a pocket for the stuffing. Using a sharp paring knife, make a slit into the side of the chicken breast, cutting along one edge of the chicken. The slit should be about 2-3 inches, depending on how large your chicken breasts are. To fill your chicken breasts, place 1/4 of the herbed goat cheese mixture inside the slit of each breast. Season the chicken breast with salt & pepper to taste and set aside.
• Prepare your skillet by heating up the oil and butter on high heat. Carefully place the chicken in the skillet and gently brown on all sides. Place the browned chicken in a baking dish and carefully pour the cherry balsamic braising sauce around the chicken. Bake in the preheated oven for 30-35 minutes.
• Plate chicken and pour glaze over each piece.

PROVOLONE-PANCETTA STUFFED CHICKEN WITH BALSAMIC SAUCE

Steps:

• Heat oven to 400 degrees.
• Cook and stir pancetta in small nonstick skillet over medium heat 4 minutes or until fat begins to render.
• Add shallots; cook and stir 3 minutes or until pancetta is lightly browned and shallots are soft.
• Stir in bread crumbs and sage; cook 1 minute or until crumbs are lightly browned.
• Place in a bowl; cool slightly.
• Stir in cheese.
• With a small knife cut large horizontal pocket in chicken, being careful not to cut all the way through.
• Fill each pocket with about 1/4 cup stuffing; secure with toothpicks.
• **Chicken can be made to this point 8 hours ahead; cover and refrigerate**.
• Heat large skillet over medium-high heat until hot.
• Add oil; heat until hot.
• Cook chicken 5 minutes or until browned, adjusting heat if necessary.
• Turn; place on small foil-lined rimmed baking sheet (reserve skillet).
• Bake 5-8 minutes or until chicken is no longer pink in center.
• Meanwhile, remove any dripping from skillet
• Heat skillet over hight heat until hot.
• Add vinegar; boil 1 minute or until reduced by half and slightly syrupy.
• Add broth; boil 2 minutes or until reduced by half and slightly syrupy.
• Remove from heat; whisk in butter.
• Lightly spoon sauce over chicken; pass remaining sauce.