Caprese is the perfect salad. There cannot be a better blend of summer’s finest ingredients in existence. It’s light, breezy, and with a delicious blend of Heirloom tomatoes, fresh mozzarella and sweet Basil with a hint of tart balsamic, each flavor compliments the next. On any given day, this salad can be dinner and I love to serve it at dinner parties.
These ingredients are too yummy to toss under ANY circumstance, so I created THIS Caprese Stuffed Chicken for the very rare occasion I have any leftovers. That hen NEVER looked…or TASTED…better!
Caprese Stuffed Chicken
Dark meat lovers – 6 boneless skinless chicken thighs
White meat lovers – 4 boneless skinless chicken breasts; with a slit or pocket cut into the side
1 cup white balsamic vinegar
12 fresh Basil Leaves
4 roman tomatoes, thinly sliced
1 ball Mozzarella thinly sliced
1/2 cup fresh grated Parmesan cheese
Salt & Pepper to taste
Marinate chicken in vinegar for at least 30 minutes. Remove from the vinegar. Divide the tomato slices, Basil leaves and Mozzarella slices between the pieces of chicken. For the breasts, stuff all ingredients into the side pockets. For the thighs, roll ingredients into the thigh and tuck the ends under to enclose the stuffing (as much as possible). Place in a well greased baking dish and sprinkle with Italian Seasoning, Parmesan cheese and salt & pepper. Bake at 375 for about 30 minutes or until juices run clear. Let sit for about 10 minutes before serving to allow juices to settle.
I like easy y’all. Bon Appetit!