Even though it’s still quite chilly here, I want to think it’s spring. Maybe it’s all the sunshine, and the warm afternoons we have in winter here in Florida. I haven’t ventured outside to use my charcoal grill yet, but my indoor little counter-top Cuisinart griddler sure has been getting alot of use. We’ve been grilling all sorts of chicken breasts recipes like this one.
This is a super simple chicken caprese. I just stuffed the chicken with the mozzarella, tomato and basil instead of melting it down on top. I took a boneless skinless chicken breast, cut it lengthwise down the middle so I had two thin pieces of chicken breasts, and then pounded them flat with my heavy cast iron skillet.
Then after seasoning my chicken breasts, I stuffed them with mozzarella, roma tomatoes and basil. I rolled them up and secured them with a toothpick. Then I grilled them until they were done.
These are wonderful just over some fresh lettuce. You can top with balsamic vinegar and olive oil of you like, but it’s also good without it.
I added this along with 4 more great grilled chicken recipes you can find here on the Best Grilled Chicken Recipes page at Tablespoon.com.
Yield: Serves 4
2 whole bonless, skinless chicken breasts, cut in half lengthwise, so you have 2 thin pieces
1 small roma tomato, sliced in 8 slices
8 slices fresh mozzarella cheese
8 large basil leaves
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried Italian parsley
2 tablespoons olive oil (optional)
2 tablespoons balsamic vinegar (optional)
Preheat grill. Combine salt, pepper, garlic powder, dried basil, dried oregano and dried Italian parsley in a small bowl. Mix to combine.
Place chicken breasts on a cutting board and top with saran wrap or parchment paper. Use a heavy skillet or meat mallet to pound chicken breasts to an even, thin thickness. Sprinkle mixed seasonings over both sides of chicken breasts.
Add two slices of tomato, two slices of mozzarella cheese and two basil leaves on top of one chicken breasts. Roll up breast and secure with 2 toothpicks. Continue with the other 3 chicken breasts.
Grill stuffed chicken over medium heat for 15 - 20 minutes or until the internal temperature of the chicken breast has reached 165 degrees.
Serve over a bed of greens. Drizzle with olive oil and balsamic vinegar if desired.
This post sponsored by Tablespoon.
