I love to cook, mostly because I just love to eat food. One of my main mantras in the kitchen is that I try to make “restaurant style” meals at home. This is one of those meals.
As with most of my cooking, I blended recipes from a few different sources. Awhile ago, my friend Dani made chicken stuffed with provolone cheese, roasted red pepper and spinach, and wrapped it with prosciutto. I tried to make her recipe, but when I made it, it just didn’t work out. Fast forward to today- I decided to use up some things in my fridge. such as the Balsalmic Honey Dressing I made yesterday, some leftover slices of fresh mozzarella, and some spinach leaves. I decided to marinate the chicken in the dressing, and use the remainder of the mozzarella and spinach to stuff it with. I make small portions since its just the two of us, but you can adapt easily to make more.
Here is the recipe:
Kailyn’s Caprese Chicken
-2 Pieces of Chicken
-4 slices fresh mozzarella (from a fresh mozzarella log)
-6-8 fresh spinach leaves
-1/2 cup of seeded, halved cherry tomatoes
-*Balsamic Honey Dressing (to coat and marinade chicken/ drizzle on top before baking)
-1 tsp dry oregano
-1 tsp dry basil (or sweet basil if you prefer)
-1 tsp minced garlic
-Splash of white wine
-Drizzle of Extra Virgin Olive Oil
Prepare your assembly stations:
-Chop cherry tomatoes and remove seeds and put in a bowl for dressing.
-Slice your mozzarella ( I got a fresh mozzarella log from Aldis and it was precut if you can find one like that, save yourself a step an just pull off)
-Lay out spinach
-Toss cherry tomatoes with olive oil, minced garlic, and seasonings. Set aside.
Balsamic Honey Dressing:
-1/4 cup Balsamic Vinegar of Moderna
-3/4 cup Extra Virgin Olive Oil
-3 tbsp honey
-1 tbsp Dijon mustard
-1 tsp salt
-1 tsp pepper
For the chicken:
-Marinade chicken in Balsamic Honey Dressing for 3.5 hours or overnight.
-Butterfly chicken and arrange spinach and mozzarella. Fold chicken back over and secure with toothpicks.
-Spray baking dish with PAM or coconut oil.
-Drizzle chicken with dressing.
-Bake at 425 for 30 minutes. When pan starts to get slightly brown and charred, splash white wine in to deglaze. Put back in oven for 30 minutes.
-At the 15 minute mark, remove pan from oven and cover chicken evenly with cherry tomatoes. Any leftover cherry tomatoes can go right in the rest of the pan with the balsamic-wine glaze that is coating the bottom of the pan. Put chicken back in oven. Cherry tomatoes should be roasted and look glossy when they are done.
Side suggestion for this dish:
-Salad, or hot steamed broccoli
-Fingerling smashed potatoes or diced potatoes