Caprese Stuffed Chicken Breasts Recipes

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.

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.

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).

Steps:

• Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
• Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
• Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
• Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.