Stuffed Caprese Chicken #ImprovCookingChallenge

Welcome to the #ImprovCookingChallenge - we get two ingredients each month to combine in any recipe of our choosing. Find our group on Facebook if you're interested in joining in the fun; Nicole from Cookaholic Wife hosts our group! 

This was a delicious meal! The chicken stays so moist from all that creamy goodness stuffed inside, and all of the components work together beautifully, with a fabulous "zing" from the drizzled balsamic over the top. This is definitely a recipe that looks and tastes impressive but is really pretty easy to put together, and most of it is hands off cooking time. Serve this up with a big beautiful salad for a delicious meal! Leftover chicken dices up perfectly into pasta too!

Improv Cooking Challenge: April 2021

Tomatoes & Balsamic

• Stuffed Caprese Chicken by Making Miracles
• Tomato and Balsamic Pasta by Sneha’s Recipe
• Tomato Tart with Balsamic Glaze by Sid's Sea Palm Cooking
• Balsamic Braised Chicken Breasts by A Day in the Life on the Farm
• Homemade Whole Wheat Sun-dried Tomato Pasta and a Salad by Magical Ingredients
• Asparagus Bacon Caprese Salad By Cookaholic Wife

Stuffed Caprese Chicken

Ingredients

2 ½ cups shredded mozzarella, divided

¼ cup grated Parmesan cheese

1 (8 ounce) package fresh spinach, wilted

½ (8 ounce) package cream cheese, at room temperature

½ teaspoon garlic powder

salt and pepper

4 (6 ounce) skinless, boneless chicken breast halves

2 medium tomatoes, thinly sliced

1 TBS balsamic vinegar, or to taste

Directions

1. Line a baking sheet with foil and spray with nonstick cooking spray (for easier clean up). Preheat oven to 375 degrees.
2. Create pockets in each chicken breast by slicing horizontally through - but do not cut all the way through to the back or through the bottom.
3. Create the filling in a medium bowl: grated parmesan, 1/4 cup shredded mozzarella cheese, wilted spinach, softened cream cheese, garlic powder, 1/2 tsp each salt and pepper (more / less to taste).
4. Generously sprinkle each chicken breast on both sides with salt and pepper. Divide the filling mixture between the breasts, sealing gently with a couple toothpicks.
5. Arrange on the baking sheet.
6. Bake 30 minutes, until chicken is almost cooked through. Remove and divide the remaining shredded mozzarella cheese over the breasts and place a couple tomato slices on top of each breast. Return to the oven for 10-15 more minutes, until chicken is cooked through to 165 degrees, and cheese is melted and golden brown.
7. Drizzle chicken with balsamic vinegar before serving. 

Recipe adapted from Hannah Winters on AllRecipes