Italian Sunday Dinner: Caprese Stuffed Balsamic Chicken

Welcome to October, my friends! The weekend is here and we’re entertaining friends from Minnesota. Our country club is having a member-guest tournament and our dear friends came down for the event. Currently, my husband and Marc are first in their flight as I write today.

The tournament ends this afternoon. Our country club does an excellent job hosting this event with lots of gifts for the players and fabulous food! Before our friends depart for Minnesota I thought I would serve my delicious Caprese Stuffed Balsamic Chicken for them on their last day with us.

For my Sunday style, I am wearing this soft wrap-around sweater from Stitch Fix with my cropped wide-leg pants that are a couple of years old from J.Jill. Wide-leg cropped pants are back in style again. it’s nice to be able to wear clothes year after year.

I have had these two-tone heels for over 8 years and they go great with my black and tan outfits. It’s hard to wear closed-toe shoes after months of wearing sandals! I love the look of this classic color combination for shoes. Chanel had a shoe exactly like the ones I’m wearing but these didn’t cost a fortune! I’ve linked a few black and tan heels that are similar.

The leopard print clutch and jewelry are also old and from Chico’s.

Caprese Stuffed Balsamic Chicken

Ingredients:

• 4 chicken breasts
• Salt and pepper, to season
• 1 teaspoon each of dried oregano and dried basil
• 2 Roma tomatoes, sliced thinly
• 1/4 cup sun-dried tomato strips in oil
• 4 mozzarella cheese slices (or cheese of choice)
• 12 basil leaves, divided
• 4 cloves garlic, minced or finely chopped
• 1/3 cup balsamic vinegar
• 2 tablespoons brown sugar

Instructions:

• • Preheat oven to  350°F.
  • Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
  • Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun-dried tomato oil over each breast, rubbing some of the seasonings inside the pockets.
  • Fill each with 2 slices of fresh tomato, 2 teaspoons sun-dried tomato strips, one slice of mozzarella cheese, and basil leaves.
  • Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
  • Heat 2 teaspoons of sun-dried tomato oil (or olive oil) in a skillet or nonstick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.
  • While the chicken is cooking, mix together the garlic, balsamic vinegar, and brown sugar in a small jug. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
  • Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted
  • Remove toothpicks and drizzle with pan juices.

I serve my Caprese Chicken with roasted potatoes and sauteed broccolini. Or you can serve your favorite mashed potatoes and green beans with the Caprese stuffed balsamic chicken!.

Either way, this is a delicious Italian Sunday Dinner!

Mangia!

I hope you’re having a wonderful weekend!

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