Description
Easy, flavorful, and perfect for a summer cookout, this Grilled Caprese Stuffed Chicken combines melty mozzarella, basil pesto, and sweet sun-dried tomatoes, all topped with a balsamic glaze. It’s a gourmet dish made easy and guaranteed to impress!
Ingredients
Scale
- 1 cup balsamic vinegar
- 4 boneless, skinless chicken breasts
- 1 cup basil pesto
- 8 oz fresh mozzarella cheese, sliced
- 4 oz oil-packed sun-dried tomatoes, sliced
Instructions
- Prepare Balsamic Glaze
Pour balsamic vinegar into a small saucepan and bring to a boil over medium heat. Reduce the vinegar by boiling it until it reaches about 1/3 cup and has a syrupy texture. Cool and set aside. - Prepare Chicken for Stuffing
Lay each chicken breast on a flat surface. Using a sharp knife, cut a small pocket into the side of each breast, careful not to slice all the way through. - Stuff the Chicken
Spread 1 tablespoon of basil pesto into each pocket. Then, stuff each chicken breast with 2 slices of mozzarella cheese and 2 slices of sun-dried tomatoes. Secure the opening with a small skewer. - Grill the Chicken
Preheat the grill to medium-high heat. Place chicken breasts on the grill and cook for 6-7 minutes on one side. Flip and cook for another 6-7 minutes, or until the internal temperature reaches 165˚F. - Rest and Serve
Transfer the chicken to a platter and let it rest for 5 minutes. Drizzle each piece with the balsamic glaze just before serving.
Notes
- Make-Ahead Tip: Prepare the balsamic glaze up to 1 week in advance and store in an airtight container in the fridge.
- Storage: Leftover chicken can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes