Stuffed Chicken Caprese
Filled with creamy mozzarella cheese, Roma tomatoes and freshly chopped basil, this Stuffed Chicken Caprese recipe is a new favorite in our house!
Servings: 4 servings
Calories: 379kcal
Ingredients
- 8 oz. mozzarella cheese
- 5 Roma tomatoes
- 2 tsp Italian seasonings
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 4 boneless, skinless chicken breasts
- ¼ cup fresh basil chopped
- penne pasta for serving
- marinara sauce for serving
Instructions
- Preheat oven to 400°F.
- Slice log of mozzarella cheese in half lengthwise and then cut each half into ¼” slices; set cheese aside.
- Repeat the same process with the Roma tomatoes (slice in half lengthwise and then cut into ¼” slices.)
- Using a small dish, combine Italian seasonings, salt and pepper.
- Drizzle lemon juice and olive oil evenly onto both sides of chicken breasts and then sprinkle evenly with Italian seasonings mixture.
- Using a sharp knife, cut deep slices every 1” in top of each chicken breast. (Note: Do not cut all the way through.)
- Insert one slice of cheese and one slice of tomato into each of the slits. Place chicken breasts on a foil-lined sheet pan.
- Bake uncovered for 28-30 minutes, or until chicken is fully cooked (internal temperature of 165°F). (Note: Baking times will vary depending on size of chicken breasts. Continue cooking until chicken is no longer pink.)
- Meanwhile, cook pasta according to package instructions.
- Garnish with chopped basil and serve over cooked pasta with marinara sauce.
Nutrition
Calories: 379kcal | Carbohydrates: 5g | Protein: 37g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 1072mg | Potassium: 656mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1155IU | Vitamin C: 15.2mg | Calcium: 317mg | Iron: 1.3mg
