Stuffed chicken breast à la Caprese with tomatoes and mozzarella
Ingredients
- 1 tablespoon butter, melted
- 2-3 garlic cloves
- 2 chicken breasts
- Salt, to taste
- Black pepper, to taste
- Italian herbs, to taste
- 1-2 tomatoes
- 1-2 sprigs of basil
- 100-150 g mozzarella, or other cheese
- 1 tbsp vegetable oil
Utensils
- knife
- cutting board
- bowl
- grater
- casserole
Instructions
- Chop the garlic finely with a knife.
- Mix the melted butter with the garlic in a bowl.
- Slice the chicken breast lengthwise in a fan-like pattern.
- Coat the inside of the fillet with the butter mixture.
- Then lightly salt and pepper and season with Italian herbs.
- Slice the tomatoes.
- Chop the basil leaves into small pieces.
- Rub the cheese coarsely.
- Set aside some of the cheese.
- Sliced tomatoes, chopped basil leaves and grated cheese on half of each sliced chicken breast.
- Cover with the other half.
- Place the chicken breast in an oiled casserole dish.
- Grease the top with the remaining garlic butter.
- Bake the dish for about 30 minutes at 200°C.
- Stuffed chicken breast à la Sprinkle the Caprese with the remaining cheese about 10 minutes before the end of baking.
