Wednesday, July 6, 2011

Best Caprese Stuffed Chicken Breasts

Over the weekend we went to a friends house for a little 4th of July celebration and I brought a Caprese salad (one of my favorites!). When trying to decide what to make for dinner tonight, I realized I had a lot of left over ingredients from the salad. I didn't want them to go bad, so I had to do something with them. Make another Caprese salad? No way, too simple.

I thought back to one of my favorite recipes, the Chicken Rolled with Prosciutto and Provolone and decided to try Caprese Stuffed Chicken Breasts. Some reason watching all of the cooking shows I do has inspired me to think I can cook. Sometimes it works out and sometimes it doesn't.

Let me tell you -- the pictures may not be nearly as good* but the recipe is just as, if not more, amazing! This is my new favorite chicken recipe. Ever.

What You Need
  • 6 Thin-Sliced Chicken Breasts (or 4  regular chicken breasts pounded until thin)
  • Large Handful of Fresh Basil
  • About 1/4 cup Fresh Mozzarella
  • About 1/2 cup Fresh Tomato
  • 1/3 cup Balsamic Vinegar + 3-4 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Honey or Agave Nectar
  • 1/3 cup Olive Oil
  • Salt & Pepper 
  • Toothpicks
  • Grill Pan (or Glass Baking Dish)
What You Do
  • Chop up the tomato, basil and mozzarella cheese and gently mix in a bowl. Add a pinch or two of coarse sea salt and 4T of balsamic vinegar (make this to your taste preference). Mix up and set mixture aside to marinate
  • To make the balsamic reduction boil 1/3 cup balsamic and 2T honey or agave nectar over medium heat for 10 minutes. Remove and cool to thicken (you may want to increase this depending on how much balsamic flavor you like -- again just increase to your taste preference)
  • Clean chicken breasts (pound if necessary) and pat dry
  • Brush chicken with olive oil, season with coarse sea salt and fresh ground black pepper, then add a spoonful of the caprese salad mixture

  • Roll one end of the chicken over the mixture and continue rolling until you reach the end. Secure with a couple of toothpicks

  • Brush the outside of the chicken with olive oil and then added to a heated grill pan over medium heat and grill 3-5 minutes on each side until cooked through. Note: When I got to the side where the toothpicks were sticking out, I actually removed the rolls, added toothpicks to the cooked side and removed the original toothpicks. There is probably an easier way to do this, but I'm no cook, I just sometimes pretend to play one on my blog. (alternatively I'm sure you can add them to a glass baking dish and bake probably at 350 for 20 min or until cooked through)
  • Remove from heat, drizzle with the balsamic reduction and add your favorite side. We ate ours with rice (SH white, me brown) and scooped some of the leftover balsamic mixture on top of it.

The only thing left to do is ENJOY and let me know your thoughts (especially if you try it!)

I linked up to the following parties:
Cast Party Wednesday

Confessions Of A Stay At Home Mommy

*Seriously I only had my point and shoot and really bad lightening. But I wanted to post some pictures so there you have it! At least people will be less inclined to steal these ;)


  1. Seriously this dish was amazing. Tons of flavor and the filling was truly fantastic.

    I very much look forward to eating this dinner again.

  2. Yum that looks delish Soxy. I hope you enjoy that chai concentrate if you make it.

    HEY! You have a boston! (I'll stop shouting now)

    Actually I grew up with Boston terriers and I rescued one many years ago. They are great little dogs. :)

  3. Thanks, @Ali! I'll definitely let you know how the Chai goes :)

    And yes, I looovvvveee my Boston!! His name is Spike, they are awesome dogs.

  4. This looks delicious! I haven't tried it yet but sure hope to!

  5. Yum. This sounds delish. Following you now...partly because of this recipe!

    Emily from Nap Time Is My Time

  6. Hi, I wanted to thank you for visiting Cast Party Wednesday last week. I would love it if came back tomorrow and shared more of your recipes with me.
    I hope to see you there!