eCook Meal
Caprese Stuffed Chicken Breast
with a roasted carrot & balsamic salad
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R125.77
for 4 servings · R31.44 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Grated Mozzarella Cheese needs 80 gAyrshire Mozzarella Cheese 600 g 600 g at R124.99 · 13% of packR16.67
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Sweet Balsamic Mustard
- Pesto Princess Basil Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chicken Breast, Feta, Fresh Basil, Mozzarella Cheese, Pesto Princess Basil Pesto, Salad Leaves, Sweet Balsamic Mustard, Tomato
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?
FETA & CARROT SALAD: Toss together the salad leaves, the roasted carrots, the feta, the remaining basil, and the balsamic vinaigrette. Season. 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. 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. 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. 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!
What should be prepared from my kitchen to make Caprese Stuffed Chicken Breast?
Almonds, Carrot, Chicken, Chicken Breast, Feta, Fresh Basil, Mozzarella Cheese, Pesto Princess Basil Pesto, Salad Leaves, Sweet Balsamic Mustard, Tomato
How many calories does Caprese Stuffed Chicken Breast have?
760 calories
How much fat content does Caprese Stuffed Chicken Breast have?
grams