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
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
- Line a baking sheet with foil and spray with nonstick cooking spray (for easier clean up). Preheat oven to 375 degrees.
- 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.
- 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).
- 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.
- Arrange on the baking sheet.
- 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.
- Drizzle chicken with balsamic vinegar before serving.
Recipe adapted from Hannah Winters on AllRecipes