Caprese Stuffed Chicken Recipe


  • 4 boneless, skinless chicken breasts (about 6-7 ounces each)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper
  • 2 large ripe tomatoes, sliced
  • 8 ounces fresh mozzarella, thinly sliced
  • 1/4 cup fresh basil leaves
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon brown sugar


1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.

2. Butterfly the Chicken: Using a sharp knife, carefully cut a deep pocket into the thickest side of each chicken breast, being careful not to cut all the way through.

3. Season: Sprinkle the chicken breasts inside and out with salt, pepper, oregano, basil, and garlic powder.

4. Stuff the Chicken: Inside each pocket, layer some tomato slices, mozzarella slices, and fresh basil leaves. Use toothpicks to securely close the openings, inserting them diagonally.

5. Sear: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for about 2-3 minutes per side, until golden brown.

6. Make the Balsamic Glaze: In a small bowl, whisk together the balsamic vinegar and brown sugar.

7. Bake: Pour the balsamic glaze over the chicken in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear (internal temperature should be 165°F/74°C).

8. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks. Garnish with additional fresh basil if desired. Serve with your favorite sides like roasted vegetables or a simple salad.


Pound the chicken: If the chicken breasts are very thick, pound them to an even thickness for faster and more even cooking.

Adjust sweetness: Feel free to adjust the amount of brown sugar in the glaze to suit your taste preferences.

Fresh is best: Use the freshest tomatoes, mozzarella, and basil for the best flavor in this dish.


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