Caprese-Stuffed Chicken

Late summer always makes me more grateful that I grow a lot of my own herbs– things like basil are hitting the peak of its growth for the year,  so there is a nearly perpetual supply on the porch. I can pretty much use as much as I want,  and the plant will regenerate within ten days… I’m a bit of a nerd,  but you’ve got to admit that it’s pretty cool!

The surge in supply definitely influences what I make– especially when other groceries start to run low.  There are certain ingredients that are meant to be eaten together–like tomato, basil, and mozzarella. I mean, just look at that…


I’ve learned you can pretty much stuff a chicken breast with anything–so why not this perfect trio? I used dried tomatoes this time, to keep the filling from getting too wet. You could try using fresh tomatoes,  but think about it; all that extra water would literally steam the inside of the chicken. Disgusting.

The stuffing is similar to the tomato-almond pesto I posted last year, but adjusted so that the flavors get more intense while they heat up.

This chicken would work well in a sandwich or with a side of risotto, but when time is short, a salad with arugula, or spinach does the trick.

Let’s cook.

You’ll need:

2 Chicken Breasts

2 Cups Dried Tomatoes, minced

4 Cups Arugula

1 Cup Mozzarella, cubed

1/2 Cup Parmesan, grated

4 Tbs Basil, sliced thinly

1 Tbs Balsamic Vinegar

2 Tbs Olive Oil

1 Tbs Chili Flakes

1 Tsp Garlic Powder

1 Tsp Dried Thyme

Salt & Pepper to taste

  1. Combine minced dried tomato, basil, mozzarella, parmesan, chili flakes, garlic, salt and pepper in a large bowl. Stir in Olive oil, and balsamic vinegar, and mix well.
  2. Season chicken with salt, pepper, garlic powder, and dried thyme. then use a sharp knife to slice a pocket into the thickest part of the breast. Use a spoon to stuff the chicken, then cover an refrigerate for thirty minutes.
  3. Preheat the oven to 425 degrees, and place a heavy pan on med-high heat with a small amount of vegetable oil. Sear the chicken on both sides, then transfer to the oven for roughly twenty-five minutes– or until fully cooked. Let the meat rest for fifteen minutes before slicing.
  4. Plate and serve.





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