Chicken Caprese Stuffed Balsamic Chicken Food

CAPRESE STUFFED BALSAMIC CHICKEN

Steps:

• Preheat the oven to 350°F.
• Cut a pocket 3/4 quarters of the way through each piece of chicken, being careful not to cut all the way through.
• Fill each pocket with 2 slices tomato, one slice mozzarella cheese, sun dried tomato strips, and fresh basil leaves.
• Seal each piece of chicken with 2-3 toothpicks, diagonally, to hold the filling in.
• Season the tops with salt, pepper, dried oregano, and dried basil.
• Heat 2 teaspoons of sun-dried tomato oil (or olive oil) in a cast iron skillet, or oven safe pan.
• Add the chicken to the pan and sear on both sites for 2-3 minutes, carefully turning the chicken over not to spill the filling out.
• In a separate small mixing bowl, mix the balsamic and honey and add it to the pan. If it won't mix, microwave for 20 seconds to melt the honey, then stir.
• Spoon the balsamic honey mixture over the chicken.
• Using an oven mitt, carefully transfer the hot pan to the oven. Bake for 15-17 minutes, or until the chicken is cooked through.
• Remove from the oven and allow to cool for 5 minutes. Remove the toothpicks and plate the chicken. If desired, drizzle the remaining sauce from the pan over the tops of the chicken.
• Serve warm.

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 BALSAMIC CHICKEN RECIPE

Steps:

• Preheat oven to 350 degrees F. Cut a pocket about ¾ 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 to 4 toothpicks diagonally to keep the filling inside while cooking.
• Heat 2 teaspoons of sun dried tomato 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 and bring to a simmer while stirring occasionally, until the glaze has slightly thickened
• Transfer pan to the preheated oven and continue to cook for a further 10 to 15 minutes, or until the chicken is cooked through and the cheese has melted.
• Remove toothpicks and drizzle with pan juices.

STUFFED CAPRESE CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch glass baking pan.
• Combine 1/4 cup mozzarella cheese, Parmesan cheese, chopped spinach, cream cheese, and garlic powder in a medium bowl.
• Slice chicken lengthwise on the side of each breast to make a pocket, being careful not to cut all the way through to the other side. Stuff cheese and spinach mixture into each breast. Secure filling by sealing each pocket with 2 to 3 toothpicks. Season with lemon-pepper seasoning and place in the prepared baking pan.
• Bake in the preheated oven for 30 minutes; it's okay if some of the cheese and spinach mixture spills out while baking.
• Remove from the oven and top with tomato slices and remaining mozzarella. Drizzle with balsamic vinaigrette and return to the oven. Bake until chicken is cooked through and cheese on top is bubbly and golden, 10 to 15 more minutes.