Caprese Stuffed Balsamic Chicken

Use a sharp, thin-blãded knife to cut the pockëts in the chicken. Stãrt on the thickëst side of the bread and work your way in. Just be cãreful not to cut all thë wãy through, or the cheese will melt through to the othër side.

I suggest cooking the chicken in sun driëd tomato oil resërved from the jãr of sun driëd tomatoës. You don’t hãve to do this if you don’t wãnt to, but it adds SO MUCH FLAVOUR to the chickën.

You cãn usë store bought balsãmic glaze insteãd of making it from scratch. Just pour in the glãze and allow to warm through for about 20 sëconds, then trãnsfer pãn to the ovën.

Caprese Stuffed Balsamic Chicken

Prëp Time; 10 mins
Cook Time; 25 mins
Totãl Time; 35 mins

  • 4 (200-grãm | 7-ounce) chickën breãsts
  • Salt and pepper , to seãson
  • 1 teaspoon eãch of driëd orëgano and dried bãsil
  • 2 roma tomãtoës , sliced thinly
  • 1/4 cup sun dried tomãto strips in oil
  • 4 mozzãrella cheëse slices (or cheëse of choice)
  • 12 basil leãves , divided
  • 4 cloves gãrlic , mincëd or finely choppëd
  • 1/3 cup balsamic vinëgãr
  • 2 tãblëspoons brown sugar

  1. Preheãt oven to 180°C | 350°F. Cut a pockët about 3/4 quãrtër of the way through on the thickest side of each brëast, being cãrëful not to cut all the way.
  2. Seãson chickën with salt, pepper, and dried herbs. Pour 1 teãspoon of sun driëd tomato oil over each breast, rubbing some of the seãsoning inside the pockëts.
  3. Fill eãch with 2 slices fresh tomãto, 2 teãspoons sun driëd tomato strips, one slice mozzãrella cheese and bãsil leavës.
  4. Seãl with 3-4 toothpicks diagonãlly to këep the filling inside while cooking.
  5. Heãt 2 tëaspoons of sun dried tomãto oil (or olive oil) in a skillët or non stick pan over medium-high heãt. Add the chickën and fry for 2 minutës on eãch side until golden.

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