Caprese Stuffed Balsamic Chicken
Make this Caprese Stuffed Chicken Breast recipe when you want to impress for dinner - without any fuss!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
For the chicken:
- 4 chicken breasts
- salt & pepper to taste
- 8 slices mozzarella
- 8 basil leaves
- 8-12 sundried tomatoes packed in oil drained
- 1 tablespoon olive oil
For the sauce:
- 1/2 cup chicken broth
- 1/2 cup balsamic vinegar
- 1-2 tablespoons brown sugar optional to cut the vinegar's acidity
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 2 teaspoons Italian seasoning
- Salt + pepper to taste
Stuff chicken: Slice chicken breasts open to form a pocket (don't slice through compeletly!) and season with salt and pepper. Stuff with mozzarella, fresh basil and sundried tomatoes. Seal the chicken breast over the filling with the help of toothpicks (see post for sample photos).
Brown chicken: Heat olive oil in a large skillet over medium-high heat. Brown chicken on either sie, then remove to a plate.
Make sauce: Pour chicken broth into the pan, scraping any browned bits off the bottom. Add remaining sauce ingredients and bring to a simmer.
Cook chicken: Place chicken back into the pan with the sauce. Reduce heat to medium, cover with a lid and simmer until chicken is done (about 10-15 minutes, depends on thickness of chicken!). Serve immediately.
Serving: 1g | Calories: 349kcal | Carbohydrates: 6g | Protein: 45.2g | Fat: 14.7g | Saturated Fat: 3.8g | Polyunsaturated Fat: 10g | Cholesterol: 126mg | Sodium: 389mg | Fiber: 0.5g | Sugar: 2.6g