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.

Petto Di Pollo Ripieno Caprese Al Forno (baked Caprese Stuffed Chicken Breast)

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

  1. Preheat the oven to 375°F (190°C).
  2. Using a sharp knife, cut a pocket into each chicken breast.
  3. Season the inside of each pocket with salt, pepper, and minced garlic.
  4. Stuff each chicken breast with 2 slices of mozzarella, tomato slices, and fresh basil leaves.
  5. Secure the openings with toothpicks to hold the stuffing inside.
  6. Place the stuffed chicken breasts in a baking dish and drizzle with olive oil.
  7. Bake in the preheated oven for 25 minutes or until the chicken is cooked through.
  8. 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