Ingredients
Balsamic & Garlic Marinade
- 1/3 cup Olive oil
- 1/4 cup Balsamic vinegar, plus more for drizzle after baking
- 2 teaspoons Dijon mustard
- 2 teaspoons Italian seasoning
- 2 cloves Garlic, minced
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
Caprese Chicken
- 4 Boneless, skinless chicken breasts, trimmed, approx. 6-8 ounces each
- 2 Medium Roma tomatoes, halved lengthwise then thinly sliced into half-moon shapes
- 8 ounces Fresh mozzarella, sliced thin, then cut in half to make half-moon shapes
- 1 cup Large basil leaves, cut in half, plus more for garnish if desired
- Balsamic glaze for garnish (optional)
Instructions
- Prepare Marinade and Marinate Chicken: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper to create the marinade. Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over them ensuring all pieces are coated, then refrigerate for at least 1 hour or up to 24 hours for maximum flavor penetration. Remove chicken from marinade before baking and discard the marinade.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400℉ (200℃). Line a rimmed baking sheet with foil and spray it with non-stick cooking spray to prevent sticking.
- Hasselback Chicken Preparation: Place each chicken breast flat on a cutting board. Using a sharp knife, make four deep crosswise cuts approximately ½ inch apart on the top of each chicken breast without cutting all the way through. To avoid slicing through completely, use chopsticks or similar objects placed on either side of the chicken breast as a guide.
- Stuff the Chicken: Carefully stuff each cut in the chicken with slices of Roma tomato, fresh mozzarella, and basil leaves, alternating the ingredients for a colorful and flavorful filling.
- Bake the Stuffed Chicken: Arrange the stuffed chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165℉ (74℃), as measured by an instant-read thermometer inserted into the thickest part of the chicken breast.
- Rest and Garnish: Remove the chicken from the oven and allow it to rest for 5 minutes to retain juices. Drizzle with balsamic glaze if desired and garnish with additional chopped fresh basil before serving. Enjoy your delicious Caprese Stuffed Chicken!
Notes
- Marinating the chicken for longer (up to 24 hours) enhances flavor and tenderness.
- Use a sharp knife for making hasselback cuts to ensure clean slices without cutting through the chicken.
- If fresh basil is unavailable, a small amount of dried basil can be used but fresh is preferred for best flavor.
- Balsamic glaze adds a sweet tangy finish but can be omitted if desired.
- Allowing the chicken to rest after baking helps the juices redistribute, keeping the meat moist.
- This recipe pairs well with a light salad or steamed vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
