In order to bring this into a dish that I could serve at a dinner party with friends and family, it’s best to substantiate it with a protein, like chicken. “Caprese stuffed chicken”.
The recipe is mostly in the preparation of ingredients. (4) 6 oz Boneless skinless chicken breast Bunch of fresh basil Vine ripe tomatoes Sliced fresh mozzarella Creamy goat’s milk cheese (my added ingredient) Olive oil Balsamic reduction Garlic Marinara sauce (your personal favorite recipe or jarred product works perfectly)
Using your sharpest knife, cut 4 slices into the breast to create layers. Do not cut all the way through. Rub your chicken with olive oil, minced fresh garlic, sea salt and cracked black pepper. Set aside on a baking tray. Slice your tomatoes thin (if they are large cut the slices in half)
Separate your mozzarella slices, cut into halves Roll the large leaves of basil (stems removed) into a cigar shape and slice Warm your marinara sauce (add fresh basil and garlic if you have extra)
Fill your chicken.. (Katie’s gentle reminder, whenever you are handling raw poultry in the kitchen take extra precautions to wash your hands and all surfaces that come in contact with this product. Cross contamination can lead to serious illness).
Rub a teaspoon of goat cheese in between each layer of the chicken. Next, layer two slices of the tomato and one piece of fresh mozzarella, a pinch of your fresh basil and top with a drizzle of olive oil.
Once all breasts are stuffed, bake in a 400 degree oven for 20 minutes (test one to ensure it’s cooked all the way through). Set on a beautiful plate and top with your marinara sauce along with a fresh basil leaf. Drizzle balsamic and serve. Serve with warm bread or rolls.
Ideas for accompaniments… pasta with garlic and Parmesan, Lemon blanched asparagus, Garlic sautéed spinach.
Allow your tastebuds to travel you across the globe, remembering your favorite bites of flavor.