caprese stuffed chicken breast sandwiches
Caprese Stuffed Chicken Breast Sandwiches
This caprese stuffed chicken breast features the classic ingredients of a caprese salad—juicy tomatoes, fresh mozzarella cheese, basil and balsamic vinegar—nestled into a seasoned and cooked chicken breast that can be picked up and eaten like a sandwich. The perfect chicken breast for this recipe is small, but avoid thin-cut breasts so you can slice them open easily. You can trim a regular chicken breast down to the right size, or cut a large 8-ounce breast in half crosswise to get two smaller pieces.
Ingredients:
- 2 (4-ounce) boneless, skinless chicken breasts
- 1 teaspoon italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon refrigerated pesto
- 4 slices roma tomato
- 2 (1-ounce) slices fresh mozzarella cheese, halved
- 1 teaspoon balsamic glaze
- 1 leaf fresh basil, sliced into ribbons
Directions:
- Sprinkle chicken with Italian seasoning, salt and pepper.
- Heat oil in a small skillet over medium-high heat. Add the chicken; cook until golden on one side, 2 to 3 minutes. Flip the chicken and reduce the heat to medium-low; cover and cook until an instant-read thermometer inserted in the thickest portion registers 165°F, 7 to 10 minutes more. Transfer to a cutting board and let rest for 5 minutes.
- Cut 1 chicken breast horizontally, from the thickest edge nearly through to the opposite side. Open up the breast and spread 1/4 tablespoon pesto on both cut sides. Fill with 2 tomato slices and 2 mozzarella slices. Drizzle with 1/2 teaspoon balsamic glaze and garnish with half of the basil. Close the breast over the filling. Repeat with the remaining chicken breast and filling.
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