What’s better than a caprese salad? A caprese salad stuffed inside a juice chicken breast! Chopped spinach, tomatoes, and fresh basil are combined with olive oil and a drizzle of balsamic. A sprinkle of mozzarella cheese brings it all together! *This recipe makes 2 large chicken breasts. To cut down on portion size and calories, you may cut each breast in half AFTER baking to create 4 smaller servings. Jessica L.
Preheat an oven to 375 degrees and prepare a glass baking dish with pan spray. Roughly chop the tomatoes, spinach, and basil. Combine these ingredients in a bowl with the first amounts of salt and pepper, the balsamic, olive oil, and HALF the mozzarella cheese. Set this bowl aside.
Prepare the chicken breasts by slicing them through the middle so they are almost fully butterflied – leaving the ends still intact.
Place HALF of the caprese mix you made in step 1 at the bottom of your baking dish. Place the two chicken breasts on top of the mix. Stuff the remaining caprese mixture into the chicken breasts. You may secure the chicken shut with toothpicks that have been soaked in water.
Sprinkle the remaining seasonings over the top of the chicken breasts.
Bake the caprese stuffed chicken for 45 minutes. Then, sprinkle the remaining ¼ cup of mozzarella cheese over the chicken, and bake for 15 minutes more or until the cheese is golden brown.