Stuffed Chicken Caprese Food

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.

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.

CAPRESE-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Cut a shallow pocket into each chicken breast using a sharp knife.
• Stuff each chicken breast with chopped tomatoes, sliced mozzarella, and about 2 tablespoons pesto. Mix cantanzaro herbs and garlic salt in a small bowl and sprinkle each chicken breast evenly with herb mixture.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

STUFFED CHICKEN CAPRESE

Steps:

• With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through.
• Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper.
• Heat large skillet over medium-high heat until hot. Add oil; heat until hot Cook chicken 5 minutes; turn.
• Scatter tomatoes over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil.
• Remove toothpicks before serving.