Caprese Chicken
Ingredients
For the Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup mozzarella cheese, cut into small pieces
- 1/2 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 2 tablespoons liquid aminos
- Salt and pepper to taste
- Dried herbs like parsley or basil
- 1 onion, sliced
- 1/2 head of garlic, cut in half
For the Bruschetta Topping
- 2 cups cherry tomatoes, quartered
- 1/2 red onion, diced
- A handful of fresh basil, chopped
- Salt and pepper to taste
Instructions
Prepare the Marinade
- In a bowl, mix together balsamic vinegar, Dijon mustard, liquid aminos, a pinch of salt and pepper, and your choice of dried herbs.
- Place the chicken breasts in a Ziploc bag and pour the marinade over them. Make sure they’re well-coated. Seal and refrigerate for at least 30 minutes.
Prepare the Chicken
- Preheat your oven to 375°F (190°C).
- Take each chicken breast and make a pocket in the middle using a sharp knife. Stuff this pocket with mozzarella.
- Place the stuffed chicken in a baking dish. Add in the sliced onions and halved garlic around the chicken.
Bake
- Pour the remaining marinade over the chicken.
- Place the baking dish in the oven and bake for 25-30 minutes or until the chicken is cooked through.
Bruschetta Topping
- While the chicken is baking, prepare the bruschetta topping. In a bowl, mix together the quartered cherry tomatoes, diced red onion, chopped basil, and season with salt and pepper.
Final Touch
- Once the chicken is done, take it out of the oven and immediately top it with your freshly made bruschetta mixture.