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These Stuffed Caprese Chicken Breasts are perfect for any week night dinner, or special enough to serve to guests.



STUFFED CAPRESE CHICKEN BREASTS have a creamy filling of 3 cheeses, bacon, baby spinach, and parsley that make this dish so juicy. It is  baked and then topped with a balsamic tomato-basil topping.

Last week, as I started to prepare our chicken breasts on the grill, I noticed that my herbs on the back porch looked extra good.  I also had some ripe tomatoes from a vegetable stand, so I was inspired to  create this recipe.


2 large boneless, skinless, chicken breasts
cream cheese
fontina cheese
parmesan cheese
fresh baby spinach (under the tomatoes in this picture)
fresh parsley
extra virgin olive oil
golden balsamic vinegar
salt & pepper
minced garlic
fresh basil leaves
roma tomatoes


In a medium size mixing bowl, stir together the cream cheese, fontina and parmesan cheese, spinach, parsley and bacon. Set aside.

Pat the chicken breasts dry. Using a sharp knife, cut a pocket in each chicken breast, being careful not to cut completely through the chicken. (Pocket will hold the filling) Divide the filling mixture evenly between the 2 chicken breasts. Stuff the filling in tightly.

Brush the olive oil on each side of the chicken breasts. Season with salt and pepper.


Spray a small skillet with no stick cooking spray. Add the vegetable oil and heat over a medium heat. Add the chicken and brown each side about 2-3 minutes. Turn chicken carefully to avoid losing the filling.

Preheat the oven and transfer the chicken breasts to a baking dish. I started to do that, but decided that since it was just the 2 of us, I put them back in the same skillet.

Bake uncovered for about 20 minutes, or until internal temperature of 165 degrees F is reached.

While the chicken is baking, whisk together the balsamic vinegar, olive oil, salt and garlic in a small bowl. Stir in the tomatoes and basil.  Leave out to serve at room temperature.


Transfer the chicken to a serving dish, top with some of the tomato-basil topping and allow chicken to rest 5 minutes. Serve additional topping on the side.

Any dish that has melted cheese oozing out of it has to be delicious. It reminded me of an entree I had many years ago, prepared by a chef at the Historic Blennerhassett Hotel in our town.

A great breakfast recipe that has some of the same ingredients is:
Italian Breakfast Crostata

An Italian themed appetizer is: Chicken Bacon Caprese Bites





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