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Caprese Stuffed Chicken – Juicy chicken stuffed with sundried tomato pesto, gooey mozzarella cheese, and topped with fresh basil!! EASY, ready in 30 minutes, loaded with FLAVOR, and a family dinner favorite!!
I love caprese salads and caprese flavors so this stuffed chicken recipe is an automatic winner.
It’s hard to resist juicy chicken stuffed with sundried tomato pesto, fresh basil, gooey mozzarella cheese, extra tomatoes, and topped with more basil.
The chicken is easy, ready in 30 minutes, and will become a family dinner favorite in no time. It’s so juicy, packed with flavor, and is naturally gluten-free.
Start by making a pocket in each of your chicken breasts using a sharp paring knife. Make sure not to slice the chicken breasts in half, just make an opening that goes about 80% of the way through. When you’re purchasing the chicken, select breasts that are on the thicker side rather than anything labeled ‘thin-cut’ or similar.
Next spread a generous dollop of Alessi Sundried Tomato Pesto into each butterflied chicken breast. It’s so flavorful and has the right amount of garlic, salt, and spices to add plenty of flavor to the entire dish. No need for extra garlic, poultry seasoning, much salt, or anything else. This stuff is magic in a jar.
The Alessi brand is rooted in deep tradition that started in the early 1900’s when the Alessi family emigrated from their home in Sicily to America. Soon after that Antonino Alessi opened Vigo Importing Company. From this company came the Alessi foods line, which captures the true flavors of Italian cuisine.
The Alessi family is still very involved in the brand and the quality, innovation, and value of their products are what makes them so different.
They believe that the quality and value of the food you eat enriches your life and they pride themselves on making products that do just that. It’ll make you feel good serving ingredients like these to your family and friends.
After adding the Sundried Tomato Pesto, add fresh basil leaves, and mozzarella cheese. To seal the chicken breasts, use toothpicks that are inserted horizontally, almost like you are ‘sewing’ and the toothpick is your needle. You don’t want the toothpicks sticking straight up like fenceposts. You want them flush with the chicken and woven in which will help prevent leakage during cooking.
Although some cheese and tomato pesto inevitably escapes, that’s okay because it creates an awesome pan sauce that’s bursting with flavor and you can just scoop that right over the finished chicken.
Sear the chicken, transfer to the oven to bake, add petite diced tomatoes (use no-salt added because there’s enough salt from the tomato pesto and cheese) in the final minutes of cooking, and top the dish off with basil and Alessi Balsamic Reduction if you’d like.
Make sure to look for other Alessi toppings like pates, capers, pine nuts, and more.