In Italian, we also call this as “petto di pollo alla Caprese” because we use chicken breast for this fantastic recipe. This special dish is also cheesy and delish!
- 4 boneless chicken breasts
- 8 – 10 oz. fresh mozzarella – in log
- ¼ cup freshly grated cheese – your favorite
- 4 Roma tomatoes – ripe
- 1 pint grape tomatoes – or more to taste
- 1/3 cup pesto – made with basil
- 1/3 cup fresh basil leaves – torn
- pinch of kosher salt – to taste
- balsamic vinegar – to drizzle
- 2 tsps. Italian seasoning – your favorite combination
- Preheat oven to 400ºF (200ºC).
- Coat a 9 x 13-inch baking pan or casserole dish with non-stick cooking spray, or you can also simply grease the pan with olive oil.
- Lay the chicken out on a cutting board and carefully cut several slits in each breast that is about ¾ deep. Be very careful to not cut all the way through.
- Combine the salt and the seasonings together and sprinkle evenly over the top of each chicken breast and massage slightly to adhere.
- Slice the mozzarella into 12 pieces and slice each piece in half. Slice the tomatoes into 12 slices and then slice again in half. Special note: This number of slices may change depending on the number of slits you were able to make in each chicken breast.
- Fill each slit in the chicken breasts with a little pesto, a slice of cheese and a slice of tomato. Place the chicken in the prepared baking dish and sprinkle with the freshly grated cheese. Cut the grape tomatoes in half, sprinkle with some olive oil and a little garlic powder and then scatter around the baking dish.
- Bake for 25-30 minutes, or until the chicken has reached an internal temperature of 165ºF (about 75ºC).
- Garnish with some torn basil and a good drizzle of balsamic vinegar.
- You have cooked to perfection! Now, serve and have a wonderful meal with the best chicken Caprese!
Note: The balsamic vinegar adds the perfect sweet-tart compliment to this dinner. This chicken Caprese is also perfect with a salad or a side of rice to make a heartier meal. Don’t forget the crusty Italian bread to pass and sop up any juice.