Description
Elevate your weeknight dinner with this restaurant-quality Caprese Stuffed Chicken. By utilizing the Hasselback cutting technique, we ensure each tender chicken breast is infused with a succulent balsamic-garlic marinade and layered with fresh mozzarella, juicy vine-ripened tomatoes, and fragrant basil. This dish is designed for busy home cooks who want a sophisticated, nutrition-packed meal that is as impressive to look at as it is delicious to eat. It is the perfect balance of garden-fresh Italian flavors and consistent, juicy poultry that your whole family will love.
Ingredients
4 boneless, skinless chicken breasts
8 oz fresh mozzarella, sliced
2 large tomatoes, sliced
1/2 cup fresh basil leaves
3 tbsp balsamic glaze (alcohol-free)
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Whisk together the balsamic glaze, olive oil, minced garlic, oregano, salt, and pepper in a small bowl.
Use a sharp knife to make several parallel slices across the chicken breasts, cutting about three-quarters of the way through to create a Hasselback effect.
Rub the chicken breasts thoroughly with the marinade, ensuring it gets into the slices.
Stuff each slice with a piece of mozzarella, a tomato slice, and a fresh basil leaf.
Place the stuffed chicken in a baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
Serve immediately, garnished with extra fresh basil if desired.
Notes
Ensure you do not cut all the way through the chicken when creating the Hasselback pockets to keep the filling intact. For a deeper flavor, let the chicken marinate for 30 minutes in the refrigerator before baking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Baking
- Cuisine: Italian-Inspired