Go Back
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.
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
Cook Time 20 minutes
Total Time 40 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.