Skillet Pesto Caprese Stuffed Chicken
This Skillet Pesto Caprese Stuffed Chicken is the perfect easy chicken recipe, stuffed with tomatoes, fresh basil, pesto, and gooey mozzarella cheese, topped with a balsamic glaze!
Servings 3 servings
- 3 large chicken breasts, butterflied
- 3 tablespoons pesto (your favourite variety from the supermarket)
- 9 slices fresh mozzarella cheese
- 6 slices fresh ripe tomato
- a small handful of fresh basil leaves
- salt and pepper
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- extra chopped fresh basil for garnish
Preheat your oven to 400 degrees Fahrenheit.
Spread the butterfilied chicken breasts out on a large work surface (I like to cover my work surface with parchment paper or plastic wrap during this process).
Spread the pesto onto the entire inside surface of the chicken breasts (1 tablespoon per breast).
Add the sliced mozarella cheese and tomato slices to one side of each chicken breast.
Fold the chicken breasts to close them, securing the edges with toothpicks.
Salt and pepper each of the chicken breasts on both sides.
Heat a large cast iron skillet (or other oven-safe skillet) over medium-high heat.
Add the oil to the skillet and place the chicken breasts in the skillet, browning them on both sides for about 5 minutes per side, or until a nice golden brown crust develops.
Drizzle the balsamic vinegar over the top of each of the chicken breasts and place in the oven for about 12-15 minutes at 400 degrees Fahrenheit, or until cooked through completely.
Rest for 5 minutes in the hot pan before serving.
Garnish with fresh basil leaves, if desired.
Serving: 1serving | Calories: 668kcal | Carbohydrates: 6g | Protein: 68g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 213mg | Sodium: 939mg | Potassium: 919mg | Fiber: 1g | Sugar: 4g | Vitamin A: 945IU | Vitamin C: 3mg | Calcium: 469mg | Iron: 1mg