stuffed chicken caprese
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I got the original recipe from a magazine ad many years ago. But I changed the recipe just a bit (adding basil and other ingredients) so the chicken wasn't so bland and dry. Nutrition (for Chicken Caprese): calories: 525 fat: 34g sodium: 761mg carbs: 5g protein: 45g
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yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For stuffed chicken caprese
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2 Tbsptomato-basil-garlic blend (recommend mrs. dash brand)
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4 thinboneless skinless chicken breasts
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8cherry tomatoes, each cut into quarters
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2 clovegarlic, minced
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2low-fat mozzarella cheese sticks, cut in half
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1 Tbspolive oil
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2 tspred wine vinegar
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1 Tbspfresh basil, chopped
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1 tspsalt
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1 tspblack pepper
How To Make stuffed chicken caprese
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1Preheat oven to 350°F. Spray a 9x9-inch square baking dish with nonstick spray; set aside.
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2Toss tomatoes with Mrs. Dash tomato-basil garlic blend.
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3Flatten each chicken breast to about 1/4-inch thickness. Divide tomatoes into 4 portions and spoon into center of each chicken breast. Top each with 1/2 teaspoon of chopped garlic and half of mozzarella stick.
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4Mix together the olive oil, red wine vinegar, chopped basil, salt and pepper. Drizzle half of the dressing over the tomato bits. Roll up each chicken breast, making sure tomatoes and cheese remain tucked inside. Secure ends with a toothpick.
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5Place chicken rolls in baking dish. Drizzle remaining dressing over top of each chicken roll.
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6Bake 30 minutes. Remove baking dish from oven, cover with aluminum foil and let rest 10 minutes (to let flavors meld) before serving. It's great served with a tossed green salad and buttered slices of fresh Italian baguette.
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