A mighty tasty meal that will satisfy the whole family!
(SEE THE RECIPE BELOW)
BAKED CAPRESE CHICKEN
Print RecipeIngredients
- 4 chicken breasts
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 1 medium tomato (8 thin slices)
- ¼ cup sun-dried tomato strips in oil
- 4 mozzarella cheese slices
- 12 basil leaves, divided
- 4 cloves garlic, finely chopped
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar
Instructions
Preheat oven to 350 degrees. Cut a pocket about ¾ through (not completely
through) thickest side of each chicken breast. Season chicken with salt, pepper
and dried herbs. Pour 1 teaspoon sun-dried tomato oil over chicken; rub oil
and herb mixture on chicken. Fill each chicken breast with 2 tomato slices, 2
teaspoons sun-dried tomato strips, 1 mozzarella slice and 3 basil leaves. Seal
with 3 to 4 toothpicks to keep filling inside. Heat 2 teaspoons sun-dried tomato
oil in skillet over medium-high heat. Add chicken; fry 2 minutes on each side
until golden brown. As chicken cooks, mix garlic, balsamic vinegar and brown
sugar in small bowl. Pour mixture around chicken. Bring to a simmer, stirring
occasionally until glaze slightly thickens. Transfer chicken to oven pan and pour
mixture into pan. Bake 15 minutes or until chicken is cooked thoroughly and
cheese melts. Remove toothpicks; plate and drizzle with pan juices.
