Description
A delicious and elegant Grilled & Stuffed Caprese Chicken recipe featuring juicy chicken breasts stuffed with fresh mozzarella, basil, and tomato, drizzled with a rich balsamic reduction. Perfect for a quick yet impressive meal.
Ingredients
Scale
Chicken and Filling
- 4 chicken breasts
- 1 tomato, thinly sliced
- 16-20 fresh basil leaves
- 4 oz fresh mozzarella, sliced
Balsamic Reduction
- 1/2 cup balsamic vinegar
- 1/2 cup water
Other
- Olive oil for coating and drizzling
Instructions
- Prepare Balsamic Reduction: Add balsamic vinegar and water to a small saucepan over high heat. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until the mixture has reduced by about half and thickened to a syrupy consistency. Stir occasionally and keep an eye on it to avoid burning.
- Prep Chicken: While the balsamic reduction simmers, carefully slice each chicken breast horizontally to create a pocket without cutting all the way through. Be sure not to slice completely so the stuffing stays inside during cooking.
- Stuff Chicken: Stuff each chicken breast with slices of fresh mozzarella, tomato, and several basil leaves. Secure with toothpicks if needed to keep the filling inside.
- Coat Chicken: Lightly brush the outside of each stuffed chicken breast with olive oil. This helps prevent sticking and promotes even grilling.
- Grill Chicken: Preheat the grill to medium-high heat (around 375°F to 400°F). Place the stuffed chicken breasts on the grill and cook for about 6-8 minutes per side, or until the chicken is cooked through (internal temperature should reach 165°F) and the cheese inside is melted. Avoid pressing down on the chicken to keep the filling intact.
- Serve: Remove toothpicks if used. Plate the grilled chicken breasts and drizzle generously with the prepared balsamic reduction. Optionally, garnish with additional basil leaves for freshness and aroma.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked without drying it out.
- If you don’t have a grill, you can cook the chicken in a grill pan or skillet over medium-high heat.
- The balsamic reduction can be made ahead of time and stored in the refrigerator for up to a week.
- Be careful not to overstuff the chicken breasts to prevent filling from leaking out.
- For a low-sodium version, use a reduced-sodium balsamic vinegar if available.
