Chicken Caprese
This is Mama Miche, and for Valentine's in my magic kitchen: Viral Chicken Caprese.
(OK, the recipe isn't viral yet; it's an original Mama Miche. If I say it’s viral, you'll make it so.)
Valentine. Galentine. Self-love. Familial love. Love is love is love; if you hate love, I send you more of it! 'Cuz you haven't been truly loved, but you have been truly hurt to be a love hater. And y'all, this meal will heal, and it’s what you cook when you or your loved one's love language is delicious sustenance. Delicious food. Delicious love. That's what's cooking in Mama Miche's Magic kitchen.
Make your kitchen magic. Make this! MMMK let's eat!
Tools
Large chef knife
Cutting board or mat
Measuring spoons & cups
Parchment Paper
Meat mallet
Outdoor or indoor grill
Ingredients
Makes 4 servings
1/3 cup balsamic vinegar reduction
4 boneless, skinless chicken breasts
1 cup pesto
8 slices fresh mozzarella cheese
1/2 cup ricotta
2 tbsp sun-dried tomatoes (divided in half)
1 tbsp tomato paste
1 tsp Twice Stolen Spice™
Fresh basil for garnish
Directions
Prep Time: 20 minutes Cook Time: 15-20 minutes
Prep
Add the vinegar to a small saucepan and boil over medium heat. Continue to boil the vinegar until reduced to approximately 1/3 of a cup. The vinegar should be syrupy at this point.
Allow the reduction to cool to room temperature. Transfer to an airtight container and store until ready to use.
Whip 1/4 cup ricotta with tomato paste, sundried tomato, and Twice Stolen Spice™
Lay the chicken breasts on a flat surface and, using a sharp knife, cut a small pocket into the side of the breast lengthwise, ensuring not to cut all the way through.
Spread 1 tablespoon of pesto inside the pocket.
Spread 1 tablespoon of whipped tomato ricotta
Sprinkle diced sun-dried tomatoes
Stuff two slices of mozzarella inside the chicken.
Close the open side of the chicken breast with toothpicks or small skewers. Repeat with the remaining bird boobs.
Heat the grill (outdoor or stovetop)
Spray with olive oil and dab butter
Sprinkle Twice Stolen Spice™ on both sides of the stuffed chicken.
Cook
Cook chicken on medium heat for about 6 minutes before flipping the chicken breasts over and continue cooking for another 7 minutes or until cooked through. (Internal Temp 165°.) If a bit of cheese oozes out, don't stress. It's fine.
Transfer the chicken to a platter and allow it to rest for 5 minutes.
Drizzle the balsamic glaze over the chicken and serve immediately.
Notes
You can use store-bought, but you should make your pesto using my cookbook's recipe. Easy and delicious.
I prefer the sun-dried tomatoes not in oil, which you can find at Trader Joe's and Lidl. You can use the ones in oil. It's not sacrilegious. Personal preference.
