Petto Di Pollo Ripieno Caprese Al Forno (baked Caprese Stuffed Chicken Breast)
This Petto di Pollo Ripieno Caprese al Forno (Baked Caprese Stuffed Chicken Breast) is a delicious and flavorful dish from Mantuan cuisine. It combines the classic flavors of Caprese salad with tender chicken breast, creating a satisfying and impressive meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices fresh mozzarella cheese
- 2 large tomatoes, sliced
- 1 cup fresh basil leaves
- 2 cloves garlic, minced
- 1/4 cup balsamic glaze
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Using a sharp knife, cut a pocket into each chicken breast.
- Season the inside of each pocket with salt, pepper, and minced garlic.
- Stuff each chicken breast with 2 slices of mozzarella, tomato slices, and fresh basil leaves.
- Secure the openings with toothpicks to hold the stuffing inside.
- Place the stuffed chicken breasts in a baking dish and drizzle with olive oil.
- Bake in the preheated oven for 25 minutes or until the chicken is cooked through.
- Drizzle the balsamic glaze over the stuffed chicken breasts before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Carbohydrates
- 8g
- Fat
- 20g
Supplies
Baking dish Sharp knife Toothpicks
Tools
Oven
Serving suggestions
Serve the Petto di Pollo Ripieno Caprese al Forno with a side of roasted vegetables or a fresh green salad.
Tips & tricks
Make sure to properly secure the stuffed chicken breasts with toothpicks to prevent the filling from spilling out during baking.
Cost
$20