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Caprese Stuffed Balsamic Chicken


Ingrédiénts
  • 4 (200-gram | 7-ouncé) chickén bréasts
  • Salt and péppér , to séason
  • 1 téaspoon éach of driéd orégano and driéd basil
  • 2 roma tomatoés , slicéd thinly
  • 1/4 cup sun driéd tomato strips in oil
  • 4 mozzarélla chéésé slicés (or chéésé of choicé)
  • 12 basil léavés , dividéd
  • 4 clovés garlic , mincéd or finély choppéd
  • 1/3 cup balsamic vinégar
  • 2 tabléspoons brown sugar

Instructions
  1. Préhéat ovén to 180°C | 350°F. Cut a pockét about 3/4 quartér of thé way through on thé thickést sidé of éach bréast, béing caréful not to cut all thé way.
  2. Séason chickén with salt, péppér, and driéd hérbs. Pour 1 téaspoon of sun driéd tomato oil ovér éach bréast, rubbing somé of thé séasoning insidé thé pockéts.
  3. Fill éach with 2 slicés frésh tomato, 2 téaspoons sun driéd tomato strips, oné slicé mozzarélla chéésé and basil léavés.
  4. ................................
  5. ................................



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