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
Calories 668kcal
Ingredients
- 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
- toothpicks
- extra chopped fresh basil for garnish
Instructions
- 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.
Nutrition
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