Chicken Caprese
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4boneless, skinless chicken breasts (6 to 8 ounces each)
- Kosher salt and black pepper
- 8ounces mozzarella, cut into ¼-inch slices
- 6ounces cocktail or other tomatoes, cut into ½-inch slices
- 1½cups loosely packed fresh basil leaves
- 1tablespoon olive oil
- 4garlic cloves, thinly sliced
- Pesto, store-bought or homemade, for serving
Nutritional analysis per serving (4 servings)
458 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 58 grams protein; 733 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¾ teaspoon salt and ½ teaspoon pepper.
- Step 2
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.)
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Baked at 350 degrees for 25 minutes on a parchment paper-lined baking sheet. It worked. However because we had four leftover uncooked boneless chicken thighs also tried those. Took a rolling pin and flattened each thigh by rolling them out until about 1/2 inch thick. Used one thigh for the base and another thigh for the top with the tomato, basil and mozz in between. The thighs were noticeably more moist than the breasts. So will use thighs in the future.
I sauté everything in my stainless steel Dutch oven to keep from splattering the stove. Almost never use a frying pan anymore!
Like others, I had trouble keeping the basil, cheese and tomatoes in the pocket. So I went ahead and sautéed the breasts without them, in cast iron pan, cut them in half, then made a sandwich with the basil cheese and tomatoes in the middle, held in place by toothpicks. Put pan in oven at 350 for ten minutes, spooned pan juices over. Pesto on top. So good!
It was a bit meh- I put pesto in with the mozzarella and basil for a little added flavor. The stuffing fell out everywhere as it was cooking and I had to keep shoving it back in. I think next time I would beat the chicken some to thin it out and maybe add some balsamic vinegar and oregano for a little more flavor.
I followed directions completely. To keep tomatoes etc in the pockets I used toothpicks. Worked! Delicious dish. Chicken was cooked perfectly. No dryness.
Tasty, but I agree it doesn’t stay together easily. I will try thin chicken cutlets next time. I think pan frying does have the advantage of pan drippings. I didn’t get a lot of spatter, due to the small amount of oil. I think it could use more garlic.