We particularly like this chicken recipe because in addition to being delicious, it is so beautiful on the plate! Rediscover a succulent meal!
CAPRESE STUFFED CHICKEN BREASTS
Makes 4 servings
4 boneless chicken breasts
3 tbsp (45 ml) olive oil, plus more for cooking
1 tbsp (15 ml) balsamic vinegar
1/2 tsp (2.5 ml) liquid honey
1 tsp (5 ml) oregano
sea salt
pepper
4 tsp (20 ml) Genoese pesto
4 slices of heirloom or Roma tomatoes
4 slices of buffalo mozzarella
fresh basil leaves
PREPARATION
Preheat oven to 350°F / 180°C.
Prepare the marinade by mixing 3 tablespoons (45 ml) of olive oil, 1 tablespoon (15 ml) of balsamic vinegar and 1/2 teaspoon (2.5 ml) of runny honey.
Prepare the chicken by carefully cutting a pocket in the thickest part of the breast, up to 3/4 of the way through.
Season each breast with oregano, salt and pepper and brush with balsamic honey marinade.
Brush a cast iron skillet or regular skillet with 1 tablespoon (15 ml) olive oil.
Heat the skillet over medium-high heat and sear each chicken breast on all sides until golden brown, about 2 minutes per side.
Remove and stuff each chicken breast with 1 teaspoon (5 ml) pesto, a slice of tomato, a slice of mozzarella and fresh basil leaves.
Return the stuffed chicken breasts to the skillet or ovenproof baking dish.
Drizzle with remaining marinade. Season with salt and pepper and bake for about 15 to 20 minutes or until chicken is cooked to 165°F / 74°C.
Queen Bee's Note: Cooking time may be longer depending on the size of the chicken breasts.
THANKS TO STYLES AND FLAVORS FOR THIS ORIGINAL RECIPE. To see all the recipes, visit the STYLES AND FLAVORS website.
