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Caprese Stuffed Chicken Breasts 🍅🌱
Tis’ the season, friends! That’s right – garden fresh tomatoes are overflowing from the vines. There’s absolutely nothing better than a vine-ripened summer tomato in my opinion! We’re enjoying them every way we can at our house right now since our garden is producing about 12+ tomatoes each day currently.
This recipe is pretty simple with just a few minutes of hands-on time, and it always comes out delicious! Did I mention, just one pan to clean?!
If you’re anything like my family then you probably eat chicken a few times each week…so it’s essential to have an abundance of FABULOUS FRESH recipes.
Make this a complete meal by serving with cauliflower rice, quinoa, roasted green beans, or broccoli.
For Meal-Prepping:
Divide your cooked chicken breasts equally into 4 separate air-tight containers. Add a 1/2 cup of cooked cauliflower rice or quinoa to each serving.
Cover with lids and store in the refrigerator for up to 4 days.
These Caprese Stuffed Chicken Breasts would be AWESOME served alongside our Tangy Green Beans.
4 servings
Ingredients:
- 4 chicken breasts boneless, skinless
- 2 tsps dried basil
- 1 tsp garlic powder
- sea salt and ground pepper, to taste
- 4 large vine-ripened tomatoes
- 4 oz fresh mozzarella cheese, thinly sliced
- 1 Tbsp olive oil or avocado oil
- fresh basil leaves
Instructions:
Preheat your oven to 375 degrees f.
Thinly slice two of the vine tomatoes; Dice the remaining two.
Rub each chicken breast with dried basil, garlic powder, sea salt, and pepper on all sides.
Slice each chicken breast down the middle lengthwise, but don’t go all the way through. Just enough to create a large pocket for the fillings.
Stuff the pockets with tomato slices, mozzarella, and basil leaves.
Insert toothpicks if needed to hold together.
Heat your oil in an oven-safe skillet over medium heat. Add the chicken and sear until golden-brown on both sides, about 4 minutes on each side.
Add the diced tomatoes to the pan and transfer them to your preheated oven.
Bake for 12 minutes or until cooked through.
Garnish with fresh basil and enjoy!
❤️Rachel
Ingredients
- 4 chicken breasts boneless, skinless
- 2 tsps dried basil
- 1 tsp garlic powder
- sea salt and ground pepper, to taste
- 4 large vine-ripened tomatoes
- 4 oz fresh mozzarella cheese, thinly sliced
- 1 Tbsp olive oil or avocado oil
- fresh basil leaves
Instructions
- Preheat your oven to 375 degrees f.
- Thinly slice two of the vine tomatoes; Dice the remaining two.
- Rub each chicken breast with dried basil, garlic powder, sea salt, and pepper on all sides.
- Slice each chicken breast down the middle lengthwise, but don't go all the way through. Just enough to create a large pocket for the fillings.
- Stuff the pockets with tomato slices, mozzarella, and basil leaves.
- Insert toothpicks to seal the pockets.
- Heat your oil in an oven-safe skillet over medium heat. Add the chicken and sear until golden-brown on both sides, about 4 minutes on each side.
- Add the diced tomatoes to the pan and transfer them to your preheated oven.
- Bake for 12 minutes or until cooked through.
- Garnish with fresh basil and enjoy!
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