3 March, 2017
Stick A Fork In It – Caprese Stuffed Chicken
This time of year (winter weather in most areas of the United States) it is difficult to find tasty garden-fresh tomatoes. Oh you can buy them in the grocery stores but they were probably picked green and traveled for days to get to their destination, and frankly some taste like a wearily traveled fruit.
So to make a flavorful caprese salad with fresh tomatoes, mozzarella, and basil is impossible. In fact, I tried purchasing fresh basil and could only find it located in the refrigerator section – bad, bad produce department. I couldn’t believe the produce manager doesn’t know basil doesn’t like to be cold. The basil I purchased was bruised and withered by the time I got it home. Ugh!
Costco chicken breasts are nice and plump which is what I wanted so I could butterfly them to stuff. Let the stuffing begin!
For this recipe, I used spinach and roasted red peppers in place of tomatoes and basil.
Stuffed and ready to cook.
These chicken breasts were so plump that it took double the time to cook.
I paired the chicken with a Brussel sprouts warm slaw (recipe in a few days).
Adopted from Delish
- 4 boneless skinless chicken breasts
- 2 cups baby spinach
- 1 cup sundried tomatoes (packed in olive oil) or roasted red bell peppers
- 4 slices mozzarella
- 1 1/2 teaspoons Italian seasoning
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 400º.
- Cut a pocket into each chicken breast. Stuff each with spinach, sundried tomatoes or red peppers, and mozzarella.
- Season with Italian seasoning, salt, and pepper. Secure with toothpicks.
- In a large oven-safe skillet over medium-high heat, heat oil.
- Sear chicken until golden, 3 minutes per side, then transfer to the oven and cook until no longer pink, 15 minutes.
- Remove toothpicks and serve with pan juices.