You can savour the fresh flavours of an Italian caprese salad while showing your talent for innovative cooking with this caprese-stuffed chicken recipe. Tangy tomato rounds, peppery basil & salty mozzarella form the centre of oven-roasted chicken breast. Served with a carrot, feta & fresh greens salad tossed in a sweet mustard vinaigrette. Garnished with dollops of Pesto Princess Basil Pesto.
Caprese Stuffed Chicken Breast
Caprese Stuffed Chicken Breast
with a roasted carrot & balsamic salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Carrot
- Chicken
- Danish-style Feta
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Basil
- Grated Mozzarella Cheese
- Pesto Princess Basil Pesto
- Salad Leaves
- Sweet Balsamic Mustard
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Cling Wrap
Carrot & CRUNCH
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 2-3 minutes, sprinkle over the Almonds and roast for the remaining time.
CAPRESE Chicken
Combine ½ the basil with the mozzarella. Pat the Chicken 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 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 and basil mixture onto one side of the breast. Fold the other side of the breast over the filling to close it back up.
INTO THE OVEN
Season the outside of the Chicken and drizzle with oil. Place the stuffed chicken on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes.
PREP STEP
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 sweet balsamic mustard, a drizzle of olive oil, and seasoning. Set aside.
FETA & Carrot SALAD
Toss together the salad leaves, the roasted carrots, the feta, the remaining basil, and the balsamic vinaigrette. Season.
A PLATE TO BE PROUD OF
Plate up the caprese-stuffed Chicken and drizzle over the pesto. Side with the dressed carrot salad. Enjoy, Chef!
Carrot & CRUNCH
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 2-3 minutes, sprinkle over the Almonds and roast for the remaining time.
CAPRESE Chicken
Combine ½ the basil with the mozzarella. Pat the Chicken 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 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 and basil mixture onto one side of the breast. Fold the other side of the breast over the filling to close it back up.
INTO THE OVEN
Season the outside of the Chicken and drizzle with oil. Place the stuffed chicken on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes.
PREP STEP
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 sweet balsamic mustard, a drizzle of olive oil, and seasoning. Set aside.
FETA & Carrot SALAD
Toss together the salad leaves, the roasted carrots, the feta, the remaining basil, and the balsamic vinaigrette. Season.
A PLATE TO BE PROUD OF
Plate up the caprese-stuffed Chicken and drizzle over the pesto. Side with the dressed carrot salad. Enjoy, Chef!
Carrot & CRUNCH
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 2-3 minutes, sprinkle over the Almonds and roast for the remaining time.
CAPRESE Chicken
Combine ½ the basil with the mozzarella. Pat the Chicken 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 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 and basil mixture onto one side of the breast. Fold the other side of the breast over the filling to close it back up.
INTO THE OVEN
Season the outside of the Chicken and drizzle with oil. Place the stuffed chicken on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes.
PREP STEP
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 sweet balsamic mustard, a drizzle of olive oil, and seasoning. Set aside.
FETA & Carrot SALAD
Toss together the salad leaves, the roasted carrots, the feta, the remaining basil, and the balsamic vinaigrette. Season.
A PLATE TO BE PROUD OF
Plate up the caprese-stuffed Chicken and drizzle over the pesto. Side with the dressed carrot salad. Enjoy, Chef!
Carrot & CRUNCH
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 2-3 minutes, sprinkle over the Almonds and roast for the remaining time.
CAPRESE Chicken
Combine ½ the basil with the mozzarella. Pat the Chicken 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 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 and basil mixture onto one side of the breast. Fold the other side of the breast over the filling to close it back up.
INTO THE OVEN
Season the outside of the Chicken and drizzle with oil. Place the stuffed chicken on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes.
PREP STEP
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 sweet balsamic mustard, a drizzle of olive oil, and seasoning. Set aside.
FETA & Carrot SALAD
Toss together the salad leaves, the roasted carrots, the feta, the remaining basil, and the balsamic vinaigrette. Season.
A PLATE TO BE PROUD OF
Plate up the caprese-stuffed Chicken and drizzle over the pesto. Side with the dressed carrot 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 & balsamic salad is between 25 and 45 minutes.
What is the total time required to make Caprese Stuffed Chicken Breast with a roasted carrot & balsamic salad?
The total time required to make Caprese Stuffed Chicken Breast with a roasted carrot & balsamic salad is between 40 and 60 minutes.
How many servings does Caprese Stuffed Chicken Breast provide?
4 servings
What are the main ingredients in Caprese Stuffed Chicken Breast?
Almonds, Carrot, Chicken, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Basil, Grated Mozzarella Cheese, Pesto Princess Basil Pesto, Salad Leaves, Sweet Balsamic Mustard, Tomato, Tomatoes
What is the nutritional information of Caprese Stuffed Chicken Breast?
Calories: 760, Carbs: 44 grams, Fat: grams, Protein: 53.5 grams, Sugar: 28.5 grams, Salt: 836 grams
How do I prepare Caprese Stuffed Chicken Breast?
CAPRESE CHICKEN: Combine ½ the basil with the mozzarella. Pat the chicken 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 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 and basil mixture onto one side of the breast. Fold the other side of the breast over the filling to close it back up. A PLATE TO BE PROUD OF: Plate up the caprese-stuffed chicken and drizzle over the pesto. Side with the dressed carrot salad. Enjoy, Chef! FETA & CARROT SALAD: Toss together the salad leaves, the roasted carrots, the feta, the remaining basil, and the balsamic vinaigrette. Season. PREP STEP: 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 sweet balsamic mustard, a drizzle of olive oil, and seasoning. Set aside. INTO THE OVEN: Season the outside of the chicken and drizzle with oil. Place the stuffed chicken on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes. CARROT & CRUNCH: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 2-3 minutes, sprinkle over the almonds and roast for the remaining time.
What should be prepared from my kitchen to make Caprese Stuffed Chicken Breast?
Almonds, Carrot, Chicken, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Basil, Grated Mozzarella Cheese, Pesto Princess Basil Pesto, Salad Leaves, Sweet Balsamic Mustard, Tomato, Tomatoes
How many calories does Caprese Stuffed Chicken Breast have?
760 calories
How much fat content does Caprese Stuffed Chicken Breast have?
grams
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