Print

Flavorful Caprese Stuffed Chicken Breast with Easy Homemade Balsamic Reduction

Caprese stuffed chicken breast - featured image
Print Recipe

A juicy chicken breast stuffed with fresh mozzarella, ripe tomatoes, and basil, finished with a sweet and tangy homemade balsamic reduction. This recipe is quick, easy, and perfect for weeknight dinners or dinner parties.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces / 170 grams each)
  • 8 ounces (225 grams) fresh mozzarella, sliced (bocconcini or fresh mozzarella logs recommended)
  • 2 medium ripe Roma tomatoes, thinly sliced
  • About 12 large fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • ½ cup (120 ml) balsamic vinegar
  • 1 tablespoon honey or brown sugar
  • Salt and freshly ground black pepper to taste
  • Optional: red pepper flakes for subtle heat

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the balsamic reduction by combining ½ cup balsamic vinegar and 1 tablespoon honey or brown sugar in a small saucepan. Simmer over medium heat, stirring occasionally, until thickened (about 10-12 minutes). Remove from heat and set aside to cool.
  3. Place each chicken breast on a cutting board and carefully slice horizontally about ¾ of the way through to create a pocket. Pound to an even thickness of about ½ inch (1.25 cm) if needed.
  4. Season the inside and outside of each chicken breast with salt and pepper.
  5. Stuff each pocket with 2 slices of mozzarella, 3-4 slices of tomato, and 3 basil leaves. Optionally add a pinch of minced garlic. Close the pocket and secure with toothpicks if necessary.
  6. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
  8. Remove chicken from oven, tent loosely with foil, and let rest for 5 minutes.
  9. Drizzle the balsamic reduction over the chicken before serving.

Notes

Use a sharp knife to create a clean pocket in the chicken to keep the filling inside. Rest the chicken after baking to retain juices. Use a meat thermometer to avoid overcooking. Make the balsamic reduction while prepping other ingredients to save time. Avoid overcrowding the pan when searing to ensure a golden crust. The balsamic reduction can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: Caprese, stuffed chicken breast, balsamic reduction, easy dinner, Italian recipe, fresh mozzarella, basil, tomatoes

Find it online: https://sweetstirring.com/flavorful-caprese-stuffed-chicken-breast-recipe-easy-homemade-balsamic-reduction/