What are the main ingredients in Caprese Stuffed Chicken Breast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Cling Wrap

What is the nutritional information of Caprese Stuffed Chicken Breast?

Calories: 592, Carbs: 33 grams, Fat: grams, Protein: 48.1 grams, Sugar: 23.6 grams, Salt: 436 grams

How do I prepare Caprese Stuffed Chicken Breast?

GET THE VEGGIE SALAD STARTED: Preheat the oven to 200°C. Spread the carrot wedges and the baby marrow pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When there are 3 minutes remaining, sprinkle over the chopped almonds and roast for the remaining time. AND THE BEST DRESSED GOES TO…: Toss together the shredded salad leaves, the roasted veggies, the remaining basil, and the balsamic vinaigrette. Season. THERE’S A SURPRISE INSIDE!: Plate up the caprese stuffed chicken breasts and drizzle over the pesto. Side with the dressed carrot & baby marrow salad. Enjoy, Chef! GET THAT GOLDEN GLOW: Season the outside of the chicken and drizzle with oil. Place the stuffed chicken breasts on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes. IT’S ALL IN THE SAUCE: Place the pesto in a small bowl. Add olive oil or water in 5ml increments until drizzling consistency. Set aside. In a separate bowl, combine the mustard, the honey, the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside. NOW FOR THE CAPRESE CHICKEN: Combine ½ the sliced basil with the mozzarella. Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Layer 2-3 tomato rounds and a spoonful of the mozzarella & basil mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up. Repeat with the other breast.

What should be prepared from my kitchen to make Caprese Stuffed Chicken Breast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Cling Wrap

Caprese Stuffed Chicken Breast

Name: Caprese Stuffed Chicken Breast
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Cling Wrap

This visually stunning dish boasts all the colours of the Italian flag – green basil pesto, rounds of ruby tomatoes, and melted mozzarella. Sided with the succulent stuffed chicken breast is a roasted veggie & almond salad and a drizzle of homemade honey-mustard balsamic vinaigrette. It’s a culinary work of art, Chef!

Caprese Stuffed Chicken Breast

with a roasted carrot & baby marrow salad

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Marrow
Balsamic Vinegar
Carrot
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Basil
Grated Mozzarella Cheese
Honey
Pesto Princess Basil Pesto
Salad Leaves
Tomato
Tomatoes
Wholegrain Mustard

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Cling Wrap

Serves 1

GET THE VEGGIE SALAD STARTED
Preheat the oven to 200°C. Spread the carrot wedges and the baby marrow pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When there are 3 minutes remaining, sprinkle over the chopped almonds and roast for the remaining time.
NOW FOR THE CAPRESE CHICKEN
Combine ½ the sliced basil with the mozzarella. Pat the chicken breast dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Layer 2-3 tomato rounds and a spoonful of the mozzarella & basil mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up.
GET THAT GOLDEN GLOW
Season the outside of the chicken and drizzle with oil. Place the stuffed chicken breast on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes.
IT’S ALL IN THE SAUCE
Place the pesto in a small bowl. Add olive oil or water in 5ml increments until drizzling consistency. Set aside. In a separate bowl, combine the mustard, the honey, the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside.
AND THE BEST DRESSED GOES TO…
Toss together the shredded salad leaves, the roasted veggies, the remaining basil, and the balsamic vinaigrette. Season.
THERE’S A SURPRISE INSIDE!
Plate up the caprese stuffed chicken breast and drizzle over the pesto. Side with the dressed carrot & baby marrow salad. Enjoy, Chef!

Carrot - 120g
Baby Marrow - 100g
Almonds - 10g
Fresh Basil - 3g
Grated Mozzarella Cheese - 20g
Free-range Chicken Breast - 1
Tomato - 1
Pesto Princess Basil Pesto - 30ml
Wholegrain Mustard - 2,5ml
Honey - 10ml
Balsamic Vinegar - 10ml
Salad Leaves - 20g

Download the Recipe

Serves 2

GET THE VEGGIE SALAD STARTED
Preheat the oven to 200°C. Spread the carrot wedges and the baby marrow pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When there are 3 minutes remaining, sprinkle over the chopped almonds and roast for the remaining time.
NOW FOR THE CAPRESE CHICKEN
Combine ½ the sliced basil with the mozzarella. Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Layer 2-3 tomato rounds and a spoonful of the mozzarella & basil mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up. Repeat with the other breast.
GET THAT GOLDEN GLOW
Season the outside of the chicken and drizzle with oil. Place the stuffed chicken breasts on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes.
IT’S ALL IN THE SAUCE
Place the pesto in a small bowl. Add olive oil or water in 5ml increments until drizzling consistency. Set aside. In a separate bowl, combine the mustard, the honey, the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside.
AND THE BEST DRESSED GOES TO…
Toss together the shredded salad leaves, the roasted veggies, the remaining basil, and the balsamic vinaigrette. Season.
THERE’S A SURPRISE INSIDE!
Plate up the caprese stuffed chicken breasts and drizzle over the pesto. Side with the dressed carrot & baby marrow salad. Enjoy, Chef!

Carrot - 240g
Baby Marrow - 200g
Almonds - 20g
Fresh Basil - 5g
Grated Mozzarella Cheese - 40g
Free-range Chicken Breasts - 2
Tomato - 1
Pesto Princess Basil Pesto - 60ml
Wholegrain Mustard - 5ml
Honey - 20ml
Balsamic Vinegar - 20ml
Salad Leaves - 40g

Download the Recipe

Serves 3

GET THE VEGGIE SALAD STARTED
Preheat the oven to 200°C. Spread the carrot wedges and the baby marrow pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When there are 3 minutes remaining, sprinkle over the chopped almonds and roast for the remaining time.
NOW FOR THE CAPRESE CHICKEN
Combine ½ the sliced basil with the mozzarella. Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Layer 2-3 tomato rounds and a spoonful of the mozzarella & basil mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up. Repeat with the other breasts.
GET THAT GOLDEN GLOW
Season the outside of the chicken and drizzle with oil. Place the stuffed chicken breasts on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes.
IT’S ALL IN THE SAUCE
Place the pesto in a small bowl. Add olive oil or water in 5ml increments until drizzling consistency. Set aside. In a separate bowl, combine the mustard, the honey, the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside.
AND THE BEST DRESSED GOES TO…
Toss together the shredded salad leaves, the roasted veggies, the remaining basil, and the balsamic vinaigrette. Season.
THERE’S A SURPRISE INSIDE!
Plate up the caprese stuffed chicken breasts and drizzle over the pesto. Side with the dressed carrot & baby marrow salad. Enjoy, Chef!

Carrot - 360g
Baby Marrow - 300g
Almonds - 30g
Fresh Basil - 8g
Grated Mozzarella Cheese - 60g
Free-range Chicken Breasts - 3
Tomatoes - 2
Pesto Princess Basil Pesto - 90ml
Wholegrain Mustard - 7,5ml
Honey - 30ml
Balsamic Vinegar - 30ml
Salad Leaves - 60g

Download the Recipe

Serves 4

GET THE VEGGIE SALAD STARTED
Preheat the oven to 200°C. Spread the carrot wedges and the baby marrow pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When there are 3 minutes remaining, sprinkle over the chopped almonds and roast for the remaining time.
NOW FOR THE CAPRESE CHICKEN
Combine ½ the sliced basil with the mozzarella. Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Layer 2-3 tomato rounds and a spoonful of the mozzarella & basil mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up. Repeat with the other breasts.
GET THAT GOLDEN GLOW
Season the outside of the chicken and drizzle with oil. Place the stuffed chicken breasts on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes.
IT’S ALL IN THE SAUCE
Place the pesto in a small bowl. Add olive oil or water in 5ml increments until drizzling consistency. Set aside. In a separate bowl, combine the mustard, the honey, the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside.
AND THE BEST DRESSED GOES TO…
Toss together the shredded salad leaves, the roasted veggies, the remaining basil, and the balsamic vinaigrette. Season.
THERE’S A SURPRISE INSIDE!
Plate up the caprese stuffed chicken breasts and drizzle over the pesto. Side with the dressed carrot & baby marrow salad. Enjoy, Chef!