Caprese Stuffed Chicken Breasts
Caprese Stuffed Chicken Breasts might be just the side dish you are searching for. Watching your figure? This gluten free and primal recipe has 465 calories, 56g of protein, and 23g of fat per serving. For $3.16 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have mozzarella cheese, chicken breasts, EVOO, and a few other ingredients on hand, you can make it. 154 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Fit Foodie Finds. Overall, this recipe earns an awesome spoonacular score of 90%. Try Caprese Stuffed Chicken Breasts #SundaySupper, Caprese Stuffed Chicken, and Caprese Stuffed Balsamic Chicken for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1/4 cup basil leaves
4 chicken breasts
1-2 tablespoons EVOO
- 2 tablespoons EVOO
1 tablespoon garlic
- 1/2 teaspoon garlic salt
4 ounces of mozzarella cheese
salt and pepper to taste
2 tablespoon sun dried tomato
4 tablespoons roasted tomato, canned
2 large zucchinis
Equipment:
cutting board
potato masher
oven
frying pan
Cooking instruction summary:
First, preheat oven to 375F. Next, prepare chicken breasts by laying them flat on a cutting board. Then, taking a hammer or potato masher, pound until the chicken flattens out and is the same thickness all around (~1/2 inch). Place about 1 ounce of mozzarella cheese, a few basil leaves, and a tablespoon of sun-dried tomato in the center of your chicken breast. Then, season with salt and pepper to taste.Roll chicken breast, packing it tightly. Secure with 2 strings on both ends.Season again with salt and better and a little garlic salt to taste and a drizzle of EVOO. Bake at 375F for 40 - 45ish minutes or until the chicken turns golden brown. First, start by washing your zucchini and patting dry. Then, prep your zoodles by spiralizing them. You can watch an awesome tutorial from Inspiralized here.In a large skillet, heat 1-2 tablespoons of EVOO and garlic to medium/high heat. Then, add in zucchini and sun dried tomatoes and sautee for about 3 minutes, or until desired texture.Season with salt and pepper, to taste.
Step by step:
1. First, preheat oven to 375F. Next, prepare chicken breasts by laying them flat on a cutting board. Then, taking a hammer or potato masher, pound until the chicken flattens out and is the same thickness all around (~1/2 inch).
2. Place about 1 ounce of mozzarella cheese, a few basil leaves, and a tablespoon of sun-dried tomato in the center of your chicken breast. Then, season with salt and pepper to taste.
3. Roll chicken breast, packing it tightly. Secure with 2 strings on both ends.Season again with salt and better and a little garlic salt to taste and a drizzle of EVOO.
4. Bake at 375F for 40 - 45ish minutes or until the chicken turns golden brown. First, start by washing your zucchini and patting dry. Then, prep your zoodles by spiralizing them. You can watch an awesome tutorial from Inspiralized here.In a large skillet, heat 1-2 tablespoons of EVOO and garlic to medium/high heat. Then, add in zucchini and sun dried tomatoes and sautee for about 3 minutes, or until desired texture.Season with salt and pepper, to taste.
Nutrition Information:
covered percent of daily need
