Grilled Caprese Stuffed Chicken

Ingredients

For the Stuffed Chicken

• 4 medium boneless skinless chicken breasts, about 6 ounces each
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 ounces fresh mozzarella, sliced and patted dry
• 2 Roma tomatoes, thinly sliced and patted dry
• 16 fresh basil leaves
• 8 toothpicks or short kitchen skewers

For Finishing

• 1/3 cup balsamic glaze
• 2 cups baby arugula
• 1 cup cherry tomatoes, halved

Substitutions

• Use provolone or low-moisture mozzarella if fresh mozzarella is unavailable.
• Replace arugula with baby spinach or a simple mixed-green salad.
• Cook the stuffed breasts in a grill pan or 400°F oven, still using a thermometer to confirm 165°F.

Instructions

Step 2: Fill the breasts

Layer mozzarella, tomato slices, and basil inside each pocket. Do not overfill. Close the opening with two toothpicks or small skewers.

Step 4: Grill the first side

Place the chicken on the grill and cook without moving for 6 to 8 minutes, until clear grill marks form and the breast releases easily.

Step 5: Turn and finish

Turn carefully, reduce heat to medium, and cook another 6 to 10 minutes. The thickest chicken portion must reach 165°F, and the cheese should be melted.

Step 6: Rest and serve

Rest for 5 minutes, remove the toothpicks, slice, and drizzle with balsamic glaze. Serve over arugula and cherry tomatoes.

How to Store Leftovers

• Refrigerate cooked stuffed chicken in a shallow airtight container within 2 hours.
• Use within 3 to 4 days and store the arugula and fresh tomato garnish separately.
• Remove all toothpicks before storing sliced portions.

How to Reheat

• Cover and reheat in a 325°F oven with a spoonful of broth for 12 to 18 minutes, until the center reaches 165°F.
• For a single portion, microwave at reduced power in short intervals so the cheese does not overheat before the chicken is warm.
• Add fresh balsamic glaze and greens only after reheating.

What to Serve With It

• Arugula and cherry tomato salad
• Grilled zucchini
• Garlic bread
• Pesto pasta

Common Mistakes to Avoid

• Cutting through the chicken instead of creating a closed pocket.
• Overfilling with wet tomato and cheese, causing the filling to leak.
• Turning the chicken before grill marks form and the surface releases.
• Checking only the filling temperature instead of the thickest chicken meat.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.

Frequently Asked Questions