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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Caprese Stuffed Chicken?
The preparation time for Caprese Stuffed Chicken with roasted baby carrots & a warm cauliflower salad is between 20 and 35 minutes.
What is the total time required to make Caprese Stuffed Chicken with roasted baby carrots & a warm cauliflower salad?
The total time required to make Caprese Stuffed Chicken with roasted baby carrots & a warm cauliflower salad is between 35 and 50 minutes.
How many servings does Caprese Stuffed Chicken provide?
4 servings
What are the main ingredients in Caprese Stuffed Chicken?
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
What is the nutritional information of Caprese Stuffed Chicken?
Calories: 614, Carbs: 37 grams, Fat: grams, Protein: 49.8 grams, Sugar: 20.2 grams, Salt: 950 grams
How do I prepare Caprese Stuffed Chicken?
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!
What should be prepared from my kitchen to make Caprese Stuffed Chicken?
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
How many calories does Caprese Stuffed Chicken have?
614 calories
How much fat content does Caprese Stuffed Chicken have?
grams
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