Cast Iron Caprese Stuffed Chicken Breast

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Caprese Stuffed Chicken Breasts

Cast Iron Caprese Stuffed Chicken Breast

By: Kecia’s Flavor Breakthrough!

I don’t know about you, but I really LOVE Caprese Salad. Truly, the combo of fresh mozzarella, tomato and basil is so amazing! I thought what a great idea!  All melty and inside a nice chicken breast with a little homemade bruschetta ladled over it, oh boy! I think, dare I say, this may just be an absolute hit!

Serves 4

Cast Iron Caprese Stuffed Chicken Breast


2 large boneless, skinless chicken breasts

4 slices fresh mozzarella, divided

1 cup diced roma tomatoes, divided

12 fresh basil leaves (more for garnish if you like)

2 tsps. Kosher salt

1 tsp black pepper

3 tbsp. olive oil, divided

½ cup dry white wine

1 tbsp. balsamic vinegar

2 cloves garlic, crushed, divided

2 tsps. Italian Herb paste

1 tbsp chopped onion


In a glass bowl, place ½ cup tomatoes, Italian Herb paste, 1 tbsp. olive oil, 1 tsp of the crushed garlic, the balsamic vinegar and the chopped onion, salt and pepper to taste.

Stir to blend; set aside.

Slice a pocket into each chicken breast. Place one slice of cheese inside each breast.

Add 1/8 cup tomatoes and 4 basil leaves inside each breast.

Seal with toothpicks. Sprinkle both sides of chicken with salt and pepper.

Preheat oven to 350*F

In an oven safe of cast iron skillet, heat olive oil over medium high heat. Place chicken in oil. Sear on first side for 3 minutes, check to make sure it is browned.

Turn over and repeat on other side of chicken. Meanwhile mix together wine and garlic, set aside.

Check the chicken and make sure it is nice and golden on each side. Pour wine mixture over the chicken.

Place into oven. Bake for 30 minutes or until chicken reaches and internal temperature of 165* F.

Remove from oven and place the other slices of cheese on top. Cover with foil and let rest for 10 minutes, while the cheese melts.

Place back in oven that has been turned off if it needs a little help melting.

Remove toothpicks, cut in half. Place on half on each plate.

spoon a little of the tomato mixture on top of each breast, sprinkle with a little shredded parmesan and top with a basil leaf.

Serve hot with a side of Creamy Parmesan Herb Orzo and salad.

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