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
Caprese Stuffed Chicken Breast
with a roasted carrot & baby marrow salad
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Caprese Stuffed Chicken Breast?
The preparation time for Caprese Stuffed Chicken Breast with a roasted carrot & baby marrow salad is between 15 and 30 minutes.
What is the total time required to make Caprese Stuffed Chicken Breast with a roasted carrot & baby marrow salad?
The total time required to make Caprese Stuffed Chicken Breast with a roasted carrot & baby marrow salad is between 35 and 55 minutes.
How many servings does Caprese Stuffed Chicken Breast provide?
4 servings
What are the main ingredients in Caprese Stuffed Chicken Breast?
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
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?
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
How many calories does Caprese Stuffed Chicken Breast have?
592 calories
How much fat content does Caprese Stuffed Chicken Breast have?
grams
Woolies Products in this dish
