Indulge in juicy chicken stuffed with mozzarella and tomato slices. This is complemented perfectly by roasted sweet baby carrots, drizzles of basil & lemon pesto, and a comforting cauliflower & almond salad.
Caprese Stuffed Chicken
Caprese Stuffed Chicken
with roasted baby carrots & a warm cauliflower salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Baby Carrots
- Balsamic Vinegar
- Cauliflower Florets
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Grated Mozzarella Cheese
- Green Leaves
- Pesto Princess Basil & Lemon Pesto
- Pickled Bell Peppers
- Tomato
- Tomatoes
- Wholegrain Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Cling Wrap
ROAST VEG
Preheat the oven to 200°C. Spread the halved baby carrots on one side of a roasting tray, and the cauliflower pieces on the other side. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). When there are 3-5 minutes remaining, sprinkle the chopped almonds over the cauliflower and roast for the remaining time.
STUFFED CHICKEN
Pat the chicken breast dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin point (do not cut all the way through). Open up the chicken 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 the grated mozzarella onto one side of the chicken. Fold the other side over the filling to close it back up.
GOLDEN CHICKY
Place the stuffed chicken on a separate roasting tray. Coat the outside of the chicken with a drizzle of oil and seasoning. Roast in the hot oven until cooked through and golden, 12-15 minutes.
SALAD STEP
In a salad bowl, combine the mustard, the balsamic vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the roasted cauli & almonds, and the drained pickled peppers.
GRAB THE PLATES
Plate up the stuffed chicken and spoon over the pesto. Side with the roasted baby carrots and the warm cauliflower salad. Cheers, Chef!
Baby Carrots - 100g
Cauliflower Florets - 200g
Almonds - 10g
Free-range Chicken Breast - 1
Tomato - 1
Grated Mozzarella Cheese - 20g
Wholegrain Mustard - 2,5ml
Balsamic Vinegar - 10ml
Green Leaves - 20g
Pickled Bell Peppers - 40g
Pesto Princess Basil & Lemon Pesto - 30ml
ROAST VEG
Preheat the oven to 200°C. Spread the halved baby carrots on one side of a roasting tray, and the cauliflower pieces on the other side. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). When there are 3-5 minutes remaining, sprinkle the chopped almonds over the cauliflower and roast for the remaining time.
STUFFED CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin point (do not cut all the way through). Open up the chicken 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 the grated mozzarella onto one side of the chicken. Fold the other side over the filling to close it back up.
GOLDEN CHICKY
Place the stuffed chicken on a separate roasting tray. Coat the outside of the chicken with a drizzle of oil and seasoning. Roast in the hot oven until cooked through and golden, 12-15 minutes.
SALAD STEP
In a salad bowl, combine the mustard, the balsamic vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the roasted cauli & almonds, and the drained pickled peppers.
GRAB THE PLATES
Plate up the stuffed chicken and spoon over the pesto. Side with the roasted baby carrots and the warm cauliflower salad. Cheers, Chef!
Baby Carrots - 200g
Cauliflower Florets - 400g
Almonds - 20g
Free-range Chicken Breasts - 2
Tomato - 1
Grated Mozzarella Cheese - 40g
Wholegrain Mustard - 5ml
Balsamic Vinegar - 20ml
Green Leaves - 40g
Pickled Bell Peppers - 80g
Pesto Princess Basil & Lemon Pesto - 60ml
ROAST VEG
Preheat the oven to 200°C. Spread the halved baby carrots on one side of a roasting tray, and the cauliflower pieces on the other side. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When there are 3-5 minutes remaining, sprinkle the chopped almonds over the cauliflower and roast for the remaining time.
STUFFED CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin point (do not cut all the way through). Open up the chicken 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 the grated mozzarella onto one side of the chicken. Fold the other side over the filling to close it back up.
GOLDEN CHICKY
Place the stuffed chicken on a separate roasting tray. Coat the outside of the chicken with a drizzle of oil and seasoning. Roast in the hot oven until cooked through and golden, 12-15 minutes.
SALAD STEP
In a salad bowl, combine the mustard, the balsamic vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the roasted cauli & almonds, and the drained pickled peppers.
GRAB THE PLATES
Plate up the stuffed chicken and spoon over the pesto. Side with the roasted baby carrots and the warm cauliflower salad. Cheers, Chef!
Baby Carrots - 300g
Cauliflower Florets - 600g
Almonds - 30g
Free-range Chicken Breasts - 3
Tomatoes - 2
Grated Mozzarella Cheese - 60g
Wholegrain Mustard - 7,5ml
Balsamic Vinegar - 30ml
Green Leaves - 60g
Pickled Bell Peppers - 120g
Pesto Princess Basil & Lemon Pesto - 90ml
ROAST VEG
Preheat the oven to 200°C. Spread the halved baby carrots on one side of a roasting tray, and the cauliflower pieces on the other side. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When there are 3-5 minutes remaining, sprinkle the chopped almonds over the cauliflower and roast for the remaining time.
STUFFED CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin point (do not cut all the way through). Open up the chicken 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 the grated mozzarella onto one side of the chicken. Fold the other side over the filling to close it back up.
GOLDEN CHICKY
Place the stuffed chicken on a separate roasting tray. Coat the outside of the chicken with a drizzle of oil and seasoning. Roast in the hot oven until cooked through and golden, 12-15 minutes.
SALAD STEP
In a salad bowl, combine the mustard, the balsamic vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the roasted cauli & almonds, and the drained pickled peppers.
GRAB THE PLATES
Plate up the stuffed chicken and spoon over the pesto. Side with the roasted baby carrots and the warm cauliflower salad. Cheers, Chef!
Baby Carrots - 400g
Cauliflower Florets - 800g
Almonds - 40g
Free-range Chicken Breasts - 4
Tomatoes - 2
Grated Mozzarella Cheese - 80g
Wholegrain Mustard - 10ml
Balsamic Vinegar - 40ml
Green Leaves - 80g
Pickled Bell Peppers - 160g
Pesto Princess Basil & Lemon Pesto - 125ml
Woolies Products in this dish
