Author Notes
I love caprese salads. I love chicken. So I married them together. I served this with macaroni and a California red blend, but I think next time I'd serve it with garlic butter pasta. —zwerkowitch
Ingredients
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4
Boneless, Skinless Chicken Breast Halves
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2
Roma Tomatoes
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8
Slices Pancetta
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4
Slices Mozzarella (I used Part-Skim)
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1 bunch
Basil
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2 teaspoons
Olive Oil (Or cooking spray)
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Toothpicks
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Salt and Pepper
Directions
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Preheat oven to 425 degrees and oil a cookie sheet or baking pan with the olive oil (or spray it with cooking spray).
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Cut a large pocket in each chicken breast. Salt and pepper the outside.
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Slice tomatoes thinly, longways. Cut each slice in half, longways. Slice mozzarella no thicker than 1/4 inch.
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Slice mozzarella to fit in chicken breasts.
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Stuff one slice pancetta, 1 slices mozzarella, 3-5 basil leaves, and 2 pieces of tomato inside the pocket of each breast. Secure the pockets with toothpicks.
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Place one leaf of basil on top of each stuffed breast. Place one slice of pancetta on top of the basil.
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Bake on pan for 25-30 minutes.
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