Well, we're nearly through September and I'm still using garden tomatoes. I also had a ton of mozzarella and basil, so naturally I think a Caprese appetizer. Except I had to feed everyone. Enter the Caprese Stuffed Chicken. This turned out soooo good! My husband pretty much devoured it as did the kids. They saved me some scraps LOL. Next time I definitely need to double the recipe.
The crispy breadcrumbs, the juicy chicken and roasted tomatoes and mozzarella make a heavenly combo that's fresh, acidic, comforting and filling!
As we're moving into Fall, I'm all about cozy, gooey, comfort foods. Plus, I have about a million tomatoes to use up, so I've landed on a good way to use them up, enjoy some fresh basil and a hefty portion of mozzarella. This recipe looks kind of fancy, is really easy, and super tasty. The addition of the breadcrumbs and balsamic glaze really brings it all together and gives each bite of chicken a depth of flavor that one could only achieve from summer tomatoes, fresh basil and the acid of balsamic glaze or vinegar!!
First off, start with fresh tomatoes! I used regular vine-ripened tomatoes and they had tons of flavor and roasted up really nicely in the oven with the mozzarella and basil. I used garden tomatoes, but your local farmers market or super market should have fresh ones in stock since they're in season right now. If only summer tomatoes could be in season all year long. I swear the flavor is unmatchable.
To get the chicken going, take 1 pound of chicken breasts and thinly slice slits into the chicken without cutting through. Go down to the bottom of the breast as much as possible without cutting it all the way through. If you do, it will be OK, I promise, but try not to! Place your sliced chicken into a pan, drizzle with some olive oil and salt and pepper. Make sure to rub the salt and pepper all over the chicken and get into the slits some to ensure it's properly seasoned.
Next, take the mozzarella slices (I love Belgioioso's Fresh Mozzarella Slices), fresh basil and start laying them into each of the slits in the chicken. It doesn't look pretty but it all melts together anyways and the flavors are there, and that's what matters!
Bake in a preheated oven for 35 minutes at 375° until the chicken is heated through to 165° and the cheese has melted. Turn the broiler on for about 5 minutes to brown the cheese then pull from the oven to let it rest.
Meanwhile, get your breadcrumbs going! Add in olive oil, fresh garlic and chopped herbs to the pan and cook for about a minute until the garlic is fragrant. Add in the Panko breadcrumbs and stir for a few minutes until the breadcrumbs begin to brown.
Top the breadcrumbs on the chicken and drizzle Balsamic Glaze over the chicken before enjoying! We served this with a side of crusty bread and salad and it was absolutely delightful!
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