You’ve gotta love the Italians. I mean seriously, whoever invented the combination of basil, tomato and mozzarella and named it Caprese is a genius! So let’s mix that all together and stuff it inside a chicken breast,yes?
These caprese stuffed chicken breasts are not only light, but so flavourful….
- Serves: 4
- Time: 1 hour
- Difficulty: Medium (not difficult, just a little effort)
What you’ll need:
- 4 chicken breasts
- 2 Tablespoons basil pesto
- 4-6 cherry tomatoes (washed and sliced)
- 1 cup mozzarella cheese (grated)
- Salt & pepper to taste (for inside the chicken breast)
- 2 teaspoons each of: paprika; chicken spice; garlic & herb spice; dried Chili flakes.
- 1 tablespoon cooking oil
- 8 films of plastic wrap
What to do:
- Slice the chicken in the middle (almost all the way through but not completely) and open it like a book.
- Place the open chicken breast between two films of plastic wrap, and give it a good bang. You want the chicken fillet as thin as possible without it breaking or tearing. (You can use a real kitchen hammer, but I don’t have one so I used a herb masher)
- Season the inside of the chicken breast with salt & pepper. Spread 1-2 teaspoons of pesto on the chicken. Add some cheese and tomato slices. Be careful not to over stuff the breast, otherwise you’ll struggle to close them.
Carefully roll them closed, and secure with toothpicks.
- Season the outside with your spice mix.
- Preheat your oven to 200 Celsius and heat oil in a very hot griddle pan.
- Place the chicken breasts top down in the hot pan and let grill until it has a golden brown char (about 5min).
- Transfer the chicken breasts to your preheated oven and let bake for 20minutes or until just done.
- Serve with a fresh salad for a light lunch, or any vegetable dish you’d normally serve with chicken.
I hope you enjoy this one! Please let me know what you think.
- You can stuff the chicken with anything you’d like. Try a cream cheese & fresh herbs stuffing; creamed spinach and bacon; etc.
- You can grill/cook the chicken in the pan, but I’ve found it’s better in the oven, as you don’t have to turn it every few minutes AND with my raw chicken paranoia I just trust oven baked more
- Don’t be afraid to spice your chicken with a heavy hand. Chicken has a way of being very bland.