Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour balsamic vinegar chicken marinade chicken! Chicken breast has never been so juicy and moist than with this Caprese Stuffed Balsamic Chicken recipe!
This is where two chicken recipes merge into one to become one unforgettable delicious dish. Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken! THE SAUCE IS EVERYTHING Like this Balsamic Glazed Caprese Chicken, you’re going to finish off your chicken in the most perfect balsamic reduction — with a hint of garlic — for added flavour. It may SOUND complicated, but it’s one of the MOST easiest chicken recipes I have on Cafe Delites.
This is when all the deliciousness begins to happen. While the chicken bakes with all of these flavours, the juice from both the fresh and sun dried tomatoes begin to mix through the balsamic reduction to create one of the best sauces you’ve EVER TASTED. A close up, because it’s a thing of beauty. Cutting into each piece is of course the best part.
Start on the thickest side of the breast and work your way in. Just be careful not to cut all the way through, or the cheese will melt through to the other side. I suggest cooking the chicken in sun dried tomato oil reserved from the jar of sun dried tomatoes. You don’t have to do this if you don’t want to, but it adds SO MUCH FLAVOUR to the chicken. You can use store bought balsamic glaze instead of making it from scratch. Just pour in the glaze and allow to warm through for about 20 seconds, then transfer pan to the oven. WATCH US MAKE THIS Caprese Stuffed Balsamic Chicken RIGHT HERE!
4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way. Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets. Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves. Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking. Add the chicken and fry for 2 minutes on each side until golden.