4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped dried tomatoes in oil, drained
4 ounces mozzarella cheese
1/4 cup chopped fresh basil leaves
2 tablespoons plus 1 teaspoon olive oil, divided
4 cups mixed salad greens
3 tablespoons red wine vinegar
4 teaspoons chopped chives
1/2 cup packaged seasoned croutons for garnish, optional


1. Preheat oven to 375 degrees F. Spray 9 x 9 x 2-inch baking pan with cooking spray. Sprinkle breasts with salt and pepper. Place equal amount chopped tomatoes in center of each chicken breast half.
2. Cut mozzarella cheese into 4 equal portions and place on tomatoes. Top with equal amounts basil leaves. Roll chicken, folding in sides; fasten with wooden pick.
3. Place in prepared pan, seam side down; drizzle 1 teaspoon of the olive oil over chicken and bake in oven for about 30 minutes or until fork can be inserted in chicken with ease.
4. Remove picks from chicken. Place salad greens on serving platter. Cut each piece of chicken into 5 or 6 slices and arrange on greens. Mix remaining 2 tablespoons olive oil with vinegar and drizzle over chicken. Sprinkle with chives and garnish, in desired with croutons.

In the following recipe it is best to use regular mozzarella as opposed to fresh mozzarella as it is best for melting. Regular mozzarella is factory produced and has a semi-soft, elastic texture and is drier and not as delicately flavored as its fresher counterpart. Fresh mozzarella, which is usually packaged in whey or water is often labeled "Italian style". It is generally made from whole milk and has a much softer texture and a sweet, delicate flavor.

Caprese Salad Stuffed Chicken Breasts
Categories :
Tags :