Caprese salad is definitely one of my all time favorite salads during the summer. I make it at least two times a week! I love it, the kids love it and whenever we go out to a restaurant we always order it. Today’s chicken recipe comes from the caprese salad idea. The difference is I’m using goat cheese instead of mozzarella. If you’ve been following me for a while you know that whenever possible goat cheese is the cheese of choice for me.
- 6 chicken breasts
- Salt and pepper to taste
- 2 tablespoons dried Herbs de Provence
- 2 roma tomatoes, sliced thinly
- sun dried tomato strips in oil
- Goat cheese (or cheese of choice)
- fresh basil leaves
- 1 tablespoon minced garlic
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar
- Preheat oven to 350°F. Cut a pocket about 3/4 quarter of the way through on the thickest side of each chicken breast, being careful not to cut all the way.
- Season chicken with salt, pepper, and dried herbs inside and out on both sides.
- Fill each chicken breast with 2 slices fresh tomato, 1 sun dried tomato strip, goat cheese (amount desired) and one large basil leaf.
- Seal with 2-3 toothpicks inserted diagonally to keep the filling inside while cooking.
- Heat 2 tablespoons of sun dried tomato oil (or olive oil) in a skillet over medium-high heat. Add the chicken and fry for 2-3 minutes on each side until browned. It's best to cook in batches.
- While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a cup. Pour the mixture into the pan around the chicken. Bring to a simmer.
- Transfer pan to the preheated oven and continue to cook for another 10-15 minutes, or until the chicken is cooked through and sauce is thicker.
- Remove toothpicks and drizzle with pan juices. Garnish with julienned basil leaves and serve immediately.
This recipe may seem complicated but I guranteed you it isn’t! The hardest part (if you wanna call it hard) is assembling the chicken. Other than that, the cooking is simple and goes pretty quick. The balsamic glaze you end with is amazing in flavor especially when combined with the garlic. This is one recipe you’ll be making over and over again! And feel free to add mozzarella, I just prefer the silky tanginess of goat cheese.
With this recipe you end up with an amazingly moist and flavorful chicken. I paired it with my Lemon Parmesan Fettuccine and it was incredible! Whatever side dish you decide to make the chicken remains the the center of attention.
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