Caprese Stuffed Chicken



  • 1 tbsp Moraiolo, Italy extra virgin olive oil
  • 1 onion (small, chopped)
  • salt (& pepper)
  • 2 garlic cloves (minced)
  • 6 cups baby spinach
  • 4 chicken breasts (pounded very thin)
  • 2 vine ripened tomatoes (sliced)
  • 4 ozs mozzarella cheese (sliced)
  • 1/2 cup fresh basil leaves


  1. Preheat oven to 400 degrees then line a sheet with with foil, spray with nonstick spray and then set aside.
  2. Heat oil in a large skillet over medium heat then add onion, season with salt and pepper, and then saute until translucent, 3-4 minutes. Add garlic then saute for 30 more seconds. Add spinach then cook just until wilted, 2-3 minutes. Set aside to cool slightly.
  3. Brush and season both sides of the pounded chicken breasts with extra virgin olive oil, salt, and pepper. Mound 1/4 of the spinach mixture on one end of the chicken breasts, then layer on sliced tomatoes, mozzarella cheese, and fresh basil. Drizzle with extra virgin olive oil then sprinkle with a bit more salt and pepper. Fold other end of chicken over and secure with a toothpick. Place onto prepared baking sheet then bake for 15 minutes, or until cooked all the way through.

**Pair this with some steamed veggies, or trofie pasta tossed with pesto sauce!



Tags: , , ,

Categories: Main Course


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