Friday, 4 August 2017

Caprese Stuffed Balsamic Chicken


Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken!
Course: Dinner
Cuisine: Italian
Servings4
Calories199 kcal
AuthorKarina - Cafe Delites
Ingredients
  • 4 (200-gram | 7-ounce) chicken breasts
  • Salt and pepper , to season
  • 1 teaspoon each of dried oregano and dried basil
  • 2 roma tomatoes , sliced thinly
  • 1/4 cup sun dried tomato strips in oil
  • 4 mozzarella cheese slices (or cheese of choice)
  • 12 basil leaves , divided
  • 4 cloves garlic , minced or finely chopped
  • 1/3 cup balsamic vinegar
  • 2 tablespoons brown sugar


Instructions

  1. Preheat oven to 180°C | 350°F. Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
  2. Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
  3. Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
  4. Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
  5. Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.
  6. While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
  7. Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.
  8. Remove toothpicks and drizzle with pan juices.





No comments:

Post a Comment