Caprese Stuffed Chicken Breast With Balsamic Reduction 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.

CAPRESE STUFFED BALSAMIC CHICKEN

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.

CAPRESE STUFFED CHICKEN

Steps:

• Preheat oven to 400°. Place chicken on a cutting board and make 5 to 6 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.
• Drizzle with olive oil then season chicken all over with salt, pepper and Italian seasoning. Stuff each breast with mozzarella, spinach and tomatoes.
• Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with fresh basil then drizzle balsamic glaze on top.

SHEET PAN CAPRESE CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.
• Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
• Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.
• Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).
• Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.

BAKED CAPRESE CHICKEN

Steps:

• Preheat oven to 400 degrees F. To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool. In a small bowl, combine olive oil, basil and oregano; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Top each chicken with mozzarella cheese. Then broil for 2-3 minutes, or until the cheese has melted completely. Serve immediately, topped with tomatoes, drizzled with balsamic reduction and garnished with basil, if desired.

CAPRESE CHICKEN WITH WALNUT PESTO

Steps:

• Remove leaves from basil stem, then place in a food processor (paid link) along with the garlic cloves and walnuts. Pour half of the olive oil into the food processor (paid link) and blend ingredients.
• Slowly drizzle in the remaining olive oil and blend until smooth.
• Add blended pesto into a bowl and stir in grated parmesan cheese, black pepper, salt, and garlic powder.
• Cut fresh mozzarella cheese into thick slices and cut tomatoes into thin slices.
• Cut boneless chicken breast in half lengthwise and season both sides evenly with Italian seasoning, black pepper, garlic powder, ground thyme, salt, and onion powder.
• Heat a cooking pan to medium-high heat and add the olive oil.
• Cook chicken breast for 4 minutes on one side, then flip. Immediately layer the cooked side with pesto, mozzarella cheese, and one or two tomato slices. Cover and cook for an additional 4 minutes.
• Remove from the heat and drizzle balsamic glaze on top. Serve immediately.

CAPRESE BALSAMIC GRILLED CHICKEN

Steps:

• Marinate the chicken in the balsamic vinaigrette overnight.
• Grill the chicken in medium-high heat until cooked and slightly charred, about 2-4 minutes per side before topping with the mozzarella and tomato and letting it heat until it just starts to melt.
• Serve topped with the basil and balsamic reduction.

CAPRESE CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a saucepan, heat balsamic vinegar and honey over high heat. Stir until sauce reduces to ⅓ cup (80 ml). Set aside.
• On a cutting board, slice the chicken breasts in half horizontally.
• Cover chicken with a piece of plastic wrap. Using the rough side of a metal mallet, pound the chicken until ½-inch (1 cm) thick. Repeat with remaining breasts.
• Drizzle olive oil over pieces of chicken and season with salt and pepper.
• Place 2 slices of mozzarella on each piece of chicken. Spoon ¼ cup (50 g) of diced tomatoes on each piece of chicken. Place 3 pieces of basil on each piece of chicken.
• Roll up the chicken, making sure the ingredients are tucked under the breast and not pushed out the sides.
• Place the roll-ups in a greased baking dish. Drizzle each roll-up with more olive oil and sprinkle with salt and pepper.
• Bake for 15 to 20 minutes, until internal temperature reaches 160˚F (71˚C).
• Place one slice of mozzarella on each roll-up. Broil for 5 to 10 minutes until the mozzarella has melted over the chicken.
• Let chicken rest for 10 minutes. Place a basil leaf and slice of tomato on each piece of chicken. Drizzle with balsamic reduction.
• Enjoy!