Without question, the combination of fresh mozzarella, plump tomatoes, and fragrant basil is divine. Caprese salad is the quintessential summer salad; summer being the peak season for each component. It is refreshing and satisfying without weighing you down.
What better recipe to share for the first day of summer than a chicken dish inspired by this delightful salad?
Caprese Stuffed Chicken
- 2 large chicken breasts
- 4 slices of fresh mozzarella
- 2 Tbsp fresh basil, diced
- 2 Tbsp pesto
- 1 Tbsp olive oil
- salt and pepper
- 1/4 cup tomato sauce
Preheat oven to 350 degrees. Slice chicken breasts open on the side so that a nice, long pocket forms.
Cover the interior of the chicken breast with one tablespoon of pesto. I used Buitoni.
Next, slice the mozzarella and dice the basil.
Insert one slice of mozzarella and one tablespoon of basil into each chicken breast. Season the exterior of the breasts with salt and pepper.
Heat olive oil in a skillet over medium heat. Sear the breasts for one minute per side then cook the breasts on a greased baking sheet for 10 minutes. Remove from the oven and top each breast with about two tablespoons of tomato sauce. Cook for another 15 minutes and then top the chicken with a slice or two of mozzarella. Cook for another 5 minutes, until the cheese is melted.
This dish was so flavorful! The pesto on the interior of the chicken breast added so much to the dish but the true star of the show was the mozzarella. It was perfect melted both on top and inside the chicken. I’ll definitely be making this dish again!
Have you ever had caprese salad? Do you have any derivations from the traditional recipe?