Caprese Salad-Inspired Stuffed Chicken
Ingredients
For the chicken:
-2 (4-ounce) boneless, skinless chicken breasts
-1/2 teaspoon kosher salt, plus more as wanted
-1/4 teaspoon freshly ground black pepper
-2-3 tablespoons extra-virgin olive oil, divided
For the stuffing:
INGREDIENTS FOR THE STUFFING:
– 1 cup contemporary mozzarella, reduce into small cubes
– half cup contemporary basil leaves, chopped
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
For the marinade:
• 1/4 cup olive oil
• 1/4 cup pink wine vinegar
• 2 tablespoons balsamic vinegar
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
Instructions
To put together the chicken:
1. Preheat oven to 400 levels F (200 degrees C).
2. Rinse chicken breasts and pat dry.
3. In a shallow bowl, mix the Parmesan cheese, basil, and bread crumbs.
4. Season chicken breasts with salt and pepper.
5. Dip chicken breasts in egg and then coat with the Parmesan mixture.
To put together the stuffing:
To prepare the stuffing with chicken:
1. In a big skillet, heat the olive oil over medium heat.
2. Add the onion and cook dinner until softened, about 5 minutes.
3. Add the tomatoes, basil, and garlic and cook until the tomatoes are softened and the garlic is fragrant, about 5 minutes more.
4. Remove from warmth and stir within the mozzarella cheese and bread crumbs.
5. Season with salt and pepper to taste.
To assemble and cook dinner the chicken:
Preheat oven to 400 degrees F (200 levels C).
Place the chicken breast halves in a single layer in a baking dish and season with salt and pepper.
In a meals processor, combine the mozzarella, tomatoes, basil, and olive oil until finely chopped.
Spread the mozzarella combination evenly over the chicken breast.
Bake for 20-25 minutes, or until the chicken is cooked by way of and the mozzarella is melted and bubbly.
Serve instantly.