Stacey's Savory & Sweet Home Cooking

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Caprese Stuffed Chicken w/ Creamy Balsamic Sauce

Posted by Stacey @ Savory & Sweet on May 7, 2012 at 6:35 PM

It's tomato season, and as soon as I stepped into the store I saw the tomatoes on a vine. They smelled like I stepped into a garden filled with fresh, ripe, juicy tomatoes. I could not pass that up. What else goes best with a tomato, than basil and mozzarella? Oh, a creamy balsamic sauce. That's what. Dijon mustard + Balsamic vinegar = :D.


For Chicken

4 Chicken Breasts, butterflied

2 Tomatoes, sliced

8 Slices of Fresh Mozzarella

12 Leaves of Fresh Basil

3 Tablespoons Balsamic Vinegar

1/2 Tablespoon Salt

1/2 Tablespoon Pepper

1/2 Onion Powder

1/2 Garlic Powder

1 Egg, beaten

1 Cup Panko Bread Crumbs

2 Tablespoons Italian Seasoning

2 Tablespoons Extra Virgin Olive Oil

For Sauce

1 Pint Heavy Cream

2 Tablespoons Butter

2 Tablespoons Extra Virgin Olive Oil

2 Tablespoon Balsamic Vinegar

1 Tablespoon Dijon Mustard

1 Small Onion, chopped

3 Cloves of Garlic, chopped

1/2 Cup Grated Parmesan Cheese

2 Teaspoons Salt

2 Teaspoon Pepper


Preheat oven to 350 degrees.

Take butterflied chicken breasts and season with salt, pepper, onion and garlic powder.

On one half of the chicken layer a slice of mozzarella, then tomato and about 3 leaves of basil (per breast). Drizzle a little balsamic vinegar on top. Fold over the other half of chicken and hold together using toothpicks.

In one bowl beat 1 egg. In another bowl combine bread crumbs and italian seasoning. Start breading the chicken by first dipping into egg, then bread crumbs.

In a large skillet on medium, heat olive oil. Add chicken and brown on both sides. Once browned, place on aluminum foil covered sheet pan.

Place in oven for 20-25 minutes, until chicken is cooked through. While chicken is in the oven, start the sauce.

In a medium sauce pot on medium heat, add butter and olive oil. Once butter is melted, add onions and saute until translucent. Add garlic, salt and pepper and cook for 2 minutes. Pour in heavy cream, balsamic vinegar and dijon mustard. Whisk to combine. Add in cheese, whisk and bring to a boil, then simmer. Sauce will begin to thicken.

When chicken comes out of oven, remove toothpicks with tongs. To serve, pour balsamic sauce over one chicken breast. I also served mine with a side of pasta.

Categories: Chicken

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1 Comment

Reply Jen @ The Scrumptious Pumpkin
6:38 PM on May 9, 2012 
I love stuffed chicken, and I think this caprese version is so smart! What a perfect combo of flavors to liven up chicken! :)