Description
A delicious and easy-to-make Cheesy Caprese-Stuffed Chicken recipe featuring tender chicken breasts filled with a flavorful mixture of baby spinach, sun-dried tomatoes, and fresh mozzarella, seasoned with Italian herbs for a perfect dinner treat.
Ingredients
Scale
Chicken
- 4 pieces Boneless, Skinless Chicken Breasts (Chicken thighs can add deeper flavor)
Stuffing
- 2 cups Baby Spinach (Kale or Swiss chard are substitutes)
- 1 cup Drained Oil-Packed Sun-Dried Tomatoes (Fresh tomatoes can be used for a lighter version)
- 1 cup Fresh Mozzarella (Swap with provolone for more kick)
- 1 teaspoon Italian Seasoning (Consider fresh herbs like basil or oregano)
- 1 teaspoon Kosher Salt (Season to taste)
- 1 teaspoon Freshly Ground Black Pepper (Season to taste)
Instructions
- Preparation: Get all ingredients ready by washing the spinach and draining the sun-dried tomatoes. Preheat your oven to 375°F to ensure it reaches the right temperature before baking.
- Slice Chicken Pockets: Carefully slice a pocket into each chicken breast, taking care not to cut all the way through to maintain the filling inside during baking.
- Mix Filling: In a mixing bowl, combine the baby spinach, drained sun-dried tomatoes, fresh mozzarella, Italian seasoning, kosher salt, and black pepper. Stir well to create an evenly mixed and flavorful stuffing.
- Stuff Chicken: Generously fill each chicken breast pocket with the prepared mixture. Secure the opening with toothpicks if needed to keep the filling inside while baking.
- Bake: Place the stuffed chicken breasts in a baking dish. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Rest and Serve: Remove the chicken from the oven and let it rest for about 5 minutes before slicing. This helps retain juices. Serve with your favorite side dishes.
Notes
- Chicken thighs can be used instead of breasts for a deeper flavor.
- Kale or Swiss chard can be substituted for baby spinach if desired.
- Fresh tomatoes may be used instead of sun-dried for a lighter stuffing.
- Provolone cheese can replace mozzarella for a sharper taste.
- Use toothpicks to secure the chicken pockets during baking.
- Check internal temperature of chicken with a meat thermometer to ensure it’s safe to eat (165°F).
