Name: Caprese Stuffed Chicken Breasts
Total time: 40 min
Yield: 4
Cuisine: Italian, Mediterranean
Ingredients: 2 Tbsp Balsamic Glaze; Bunch of Basil; 3 Big Tomatoes; 250g Cherry Tomatoes; 70g Rocket; 300g Mozzarella; 4 Chicken Breasts; Olive Oil

Caprese Stuffed Chicken Breasts

Everyone’s favourite salad stuffed inside a chicken breast. What’s not to love?

Italian Summer Stuffed Chicken

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Preheat the oven to 170ºC/338ºF.

Season breasts with salt and pepper.

Cut pockets in your chicken breasts, and stuff with slices of tomato, mozzarella and basil leaves. You want 2 thick-ish slices of tomato and 2 thick-ish slices of mozzarella in each breast.

Compress the chicken breasts down, and then place in a frying pan with a splash of olive oil.

Add a good drizzle of balsamic glaze. Cook for 3 minutes on one side.

Turn the chicken over. Add your cherry tomatoes and another drizzle of balsamic glaze. Cook for another two minutes, and then add a small glass of water to loosen the juices.

Cook for 1 more minute, and then place pan in the oven for 15 minutes so the chicken cooks through. Baste after 10 minutes so the chicken is extra sticky.

Remove pan from oven and place the chicken and tomatoes on a serving plate, on top of a bed of rocket.

Place the pan back on the heat and reduce the juices by half so you are left with a sticky glaze. Pour this over the chicken, add some basil leaves and serve. Enjoy!