Stuffed Chicken Caprese

Stuffed Chicken Caprese Recipe

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Vickie Parks


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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15 Min
30 Min


  • 2 Tbsp
    tomato-basil-garlic blend (recommend mrs. dash brand)
  • 4 thin
    boneless skinless chicken breasts
  • 8
    cherry tomatoes, each cut into quarters
  • 2 clove
    garlic, minced
  • 2
    low-fat mozzarella cheese sticks, cut in half
  • 1 Tbsp
    olive oil
  • 2 tsp
    red wine vinegar
  • 1 Tbsp
    fresh basil, chopped
  • 1 tsp
  • 1 tsp
    black pepper

How to Make Stuffed Chicken Caprese


  1. Preheat oven to 350°F. Spray a 9x9-inch square baking dish with nonstick spray; set aside.
  2. Toss tomatoes with Mrs. Dash tomato-basil garlic blend.
  3. Flatten 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.
  4. Mix 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.
  5. Place chicken rolls in baking dish. Drizzle remaining dressing over top of each chicken roll.
  6. Bake 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.

Printable Recipe Card

About Stuffed Chicken Caprese

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Dietary Needs: Low Carb

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