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

Stuffed Caprese Chicken Breasts are juicy chicken breasts filled with a creamy three-cheese mixture, bacon, and fresh spinach, then baked and topped with a fresh balsamic tomato-basil mixture.

Last week, as I started to prepare chicken on the grill, I noticed how beautiful my herbs were looking on the back porch. I also had some ripe tomatoes from a local vegetable stand, and that was all the inspiration I needed to create this delicious recipe.

Ingredients

• 2 large boneless, skinless chicken breasts
• 4 oz cream cheese, softened
• 1/2 cup shredded fontina cheese
• 1/4 cup grated parmesan cheese
• 4 slices bacon, cooked and crumbled
• 1 cup fresh baby spinach, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil (divided)
• Salt and pepper, to taste
• 2 cloves garlic, minced

• 1 cup Roma tomatoes, diced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons golden balsamic vinegar
• 1 tablespoon olive oil
• Pinch of salt

How to Make Stuffed Caprese Chicken Breasts

In a medium bowl, combine the cream cheese, fontina, parmesan, bacon, spinach, and parsley. Mix well and set aside.

Pat the chicken breasts dry. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.

Divide the filling evenly between the chicken breasts and press it firmly into each pocket.

Brush both sides of the chicken with olive oil and season with salt and pepper.

Heat a skillet over medium heat and lightly coat with cooking spray.  Add a small amount of oil. Sear the chicken breasts for 2–3 minutes per side until lightly browned, turning carefully to keep the filling intact.

Preheat the oven to 375°F. Transfer the chicken to a baking dish (or keep it in the same oven-safe skillet) and bake uncovered for about 20 minutes, or until the internal temperature reaches 165°F.

While the chicken is baking, prepare the topping. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, and salt. Stir in the tomatoes and basil. Let stand at room temperature until ready to serve.

Remove the chicken from the oven and let it rest for 5 minutes. Transfer to a serving dish and spoon the tomato-basil topping over the top. Serve with additional topping on the side.

Step by Step Photos for Stuffed Caprese Chicken Breasts

INGREDIENTS

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.

Why You Will Love This Recipe

• The combination of cheeses, basil and tomatoes just has the best flavor.
• The chicken stays juicier with the filling and the topping.
• The topping is easy to make with fresh ingredients.

Helpful Tips and Frequently Asked Questions

• Be careful not to cut the slit all the way through. This pocket will hold the stuffing.
• Stuffed chicken breast is fully cooked once the thickest part of the chicken reaches an internal temperature of 165°F.
• Leftovers can be refrigerated for up to 3 days in an airtight container.  Wrap in foil, and reheat in a 350 degrees oven for about 15 minutes.

How can I keep the filling from running out?
Try not to overstuff the chicken breast. If you do, use toothpicks to hold it in place. It is totally fine if some of the filling does run out.

Can I make these chicken breasts ahead of time?
YES. They can be assembled a day ahead, place in an airtight container and refrigerate.

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.

This post was shared on Sweet Little Bluebird Weekend Potluck.

Another favorite way to serve a chicken breast is:
Cheesy Chicken Asparagus Dinner

Print Pin

STUFFED CAPRESE CHICKEN BREASTS

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.

Course Main Course

Cuisine Italian

Keyword Caprese Chicken Breasts, Stuffed Chicken Breasts, Cheese Stuffed Chicken Breasts

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 550kcal

Author pamelashank2015

Ingredients

• FILLING:
• 3 oz cream cheese softened
• 1/4 cup fontina cheese shredded
• 1/4 cup parmesan cheese shredded
• 3-4 leaves fresh baby spinach cut into strips
• 1 Tablespoon fresh parsley chopped
• 3 slices bacon cooked crisp and crumbled
• CHICKEN:
• 2 large boneless, skinless chicken breasts
• 2 Tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse black pepper
• No stick cooking spray
• 2 Tablespoons vegetable oil
• TOPPING:
• 1/4 cup golden balsamic vinegar
• 1/4 cup extra virgin olive oil
• pinch kosher salt
• 1 clove garlic minced (may use fresh or from jar)
• 2-3 roma tomatoes seeded and diced
• 4 basil leaves thinly sliced

Instructions

• 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 oven to 350 degrees F. Transfer to a baking dish (spray with no stick spray) or may bake in the skillet the chicken was browned in.
• Bake uncovered for about 20 minutes, or until internal temperature of 165 degrees F is reached.
• While chicken is baking, whisk together the balsamic vinegar, olive oil, salt and garlic in a small bowl. Stir in the tomatoes and basil.
• 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.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

HELPFUL TIPS/NOTES

Try not to overstuff the chicken breast. If you do, use toothpicks to hold it in place. It is totally fine if some of the filling does run out.

They can be assembled a day ahead, place in an airtight container and refrigerate.

Stuffed chicken breast is fully cooked once the thickest part of the chicken reaches an internal temperature of 165°F.