Caprese Stuffed Chicken Breasts

Makes 4 Servings
This recipe sings with all the components of a Caprese salad encased in a succulent chicken breast bathed in balsamic sweetness. Every bite delights the palate with a taste of Summer in Italy.
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  • 4 boneless chicken breasts
  • 3 tablespoons (45ml) olive oil, plus more for cooking
  • 1 tablespoon (15ml) balsamic vinegar
  • ½ teaspoon (2.5ml) liquid honey
  • 1 teaspoon (5ml) oregano
  • sea salt
  • pepper
  • 4 teaspoons (20ml) pesto genovese
  • 4 slices heirloom or roma tomatoes
  • 4 slices of buffalo mozzarella
  • fresh basil leaves


Preheat the oven to 350°F/180°C.

Make the marinade by blending 3 tablespoons (45ml) of olive oil, 1 tablespoon (15ml) balsamic vinegar and ½ teaspoon (2.5ml) of liquid honey.  Prepare the chicken by carefully cutting a pocket in the thickest part of the breast.  Cut only ¾ of the way through.  Season each breast with oregano, salt, pepper and brush with the sweet balsamic honey marinade.  

Brush a cast iron pan or skillet with 1 tablespoon (15ml) of olive oil.  Heat pan to medium/high heat and sear each chicken breast on all sides till golden brown,  about 2 minutes per side.  Remove and stuff each chicken breast with 1 teaspoon (5ml) of pesto, a tomato slice, a slice of mozzarella and fresh basil leaves.  Place the stuffed chicken breasts back into the oven proof cast iron pan/skillet or baking dish.  Drizzle with the remainder of the marinade.  Season with salt and pepper and bake for approximately 15-20 minutes or until the chicken is cooked to 165F (74C).  

Queen Bee note:  Baking time may take longer depending on the size of the chicken breasts.


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