Caprese Stuffed Chicken

⏱ 35 min · 🍽️ 4 Portionen · 🧂 10 Zutaten

Zutaten

  • 600 g chicken breasts (4 pieces)
  • 250 g tomatoes
  • 200 g mozzarella
  • 1 bunch fresh basil
  • 30 ml olive oil
  • 60 ml balsamic vinegar
  • 1 clove garlic
  • 5 g dried oregano
  • 1 pinch salt
  • 1 pinch black pepper

Zubereitung

  1. Heat the oven to 200 °C. Slice the tomatoes, drain the mozzarella and slice it as well.
  2. Butterfly each chicken breast: cut horizontally almost all the way through with a sharp knife and open it like a book. Season with salt, pepper, oregano and the grated garlic.
  3. Get half the olive oil smoking in an ovenproof pan and sear the chicken until golden on both sides. That crust brings a roasted depth the oven alone cannot deliver.
  4. Open the breasts, layer in the tomato slices, basil leaves and mozzarella, then fold them shut. Drape any remaining mozzarella over the top.
  5. Bake until the cheese is molten and lightly browned and the chicken is cooked through with no translucency in the centre.
  6. Meanwhile, simmer the balsamic with the remaining olive oil in a small pan over medium heat until it clings to a spoon like syrup. Spoon it over the chicken and finish with fresh basil.
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Caprese Stuffed Chicken
📖 Culinse
italianeasygluten-freequick

Caprese Stuffed Chicken

Chicken breasts butterflied and packed with tomato, basil and mozzarella, then baked until the cheese blisters. A dark balsamic glaze ties it together — low-carb but properly filling..

⏱

Kochzeit

35 min

🍽️

Portionen

4

🧂

Zutaten

10

Original ansehen ↗

Nährwerte

pro Portion

375 kcal

Kalorien

43 g

Eiweiß

20.5 g

Fett

4 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~9,30 € · ~2,35 €/Portion
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Zubereitung

  1. 1

    Heat the oven to 200 °C. Slice the tomatoes, drain the mozzarella and slice it as well.

  2. 2

    Butterfly each chicken breast: cut horizontally almost all the way through with a sharp knife and open it like a book. Season with salt, pepper, oregano and the grated garlic.

  3. 3

    Get half the olive oil smoking in an ovenproof pan and sear the chicken until golden on both sides. That crust brings a roasted depth the oven alone cannot deliver.

  4. 4

    Open the breasts, layer in the tomato slices, basil leaves and mozzarella, then fold them shut. Drape any remaining mozzarella over the top.

  5. 5

    Bake until the cheese is molten and lightly browned and the chicken is cooked through with no translucency in the centre.

  6. 6

    Meanwhile, simmer the balsamic with the remaining olive oil in a small pan over medium heat until it clings to a spoon like syrup. Spoon it over the chicken and finish with fresh basil.