Description
This Grilled & Stuffed Caprese Chicken recipe features tender chicken breasts stuffed with fresh mozzarella, ripe tomato, and fragrant basil leaves. Finished with a homemade balsamic reduction drizzle, this dish perfectly balances savory, fresh, and tangy flavors for a delightful Italian-inspired meal.
Ingredients
Scale
Chicken and Stuffing Ingredients
- 4 chicken breasts
- 1 tomato, sliced
- 16-20 fresh basil leaves
- 4 oz fresh mozzarella, sliced
Balsamic Reduction
- 1/2 cup balsamic vinegar
- 1/2 cup water
Additional Ingredients
- Olive oil for coating and drizzling
Instructions
- Prepare the Balsamic Reduction: In a small saucepan, combine the balsamic vinegar and water. Heat over high heat until it reaches a boil, then reduce to a simmer. Allow it to simmer for 20-25 minutes while the chicken cooks, stirring occasionally, until the mixture reduces by about half and thickens to a syrupy consistency. Remove from heat and set aside.
- Prep the Chicken: Using a sharp knife, carefully cut a pocket into each chicken breast without slicing all the way through. This pocket will hold the filling ingredients.
- Stuff the Chicken: Inside each pocket, layer slices of fresh mozzarella, tomato, and several basil leaves. Press the pocket closed gently to secure the fillings inside.
- Season and Oil: Lightly coat each stuffed chicken breast with olive oil, and season with salt and pepper to taste on both sides.
- Preheat the Grill: Preheat your grill to medium-high heat (about 375-400°F or 190-204°C). Ensure the grates are clean and oiled to prevent sticking.
- Grill the Chicken: Place the stuffed chicken breasts onto the grill. Grill for about 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese inside is melted. Avoid moving the breasts too much to develop good grill marks.
- Serve: Remove the chicken from the grill and let it rest for a few minutes. Drizzle the prepared balsamic reduction over each chicken breast and garnish with extra fresh basil leaves if desired. Serve warm.
Notes
- If you don’t have fresh mozzarella, you can use sliced provolone or another melting cheese as an alternative.
- Make sure to monitor the balsamic reduction closely to prevent burning, as it can thicken quickly once it reduces.
- For an indoor alternative, cook the chicken in a preheated oven at 375°F (190°C) for about 25-30 minutes.
- Use a meat thermometer to ensure the chicken is cooked through for food safety and optimal juiciness.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid drying out.
