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Caprese Stuffed Chicken, Spinach Salad, Garlic Toast

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

This Caprese Stuffed Chicken is paired with a simple garlic toast and a spinach salad. It’s a full, clean eating meal that you can make any time.

Caprese Stuffed Chicken
Caprese Stuffed Chicken

Caprese Stuffed Chicken, Spinach Salad, Garlic Toast

Course: Dinner, Main Dish
Cuisine: Italian
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

Caprese Stuffed Chicken

  • 4 boneless, skinless chicken breast
  • 1 cup fresh basil divided
  • 1 cup mozzarella divided
  • 2 Tbsp extra virgin olive oil divided
  • salt to taste
  • pepper to taste
  • 2 roma tomato
  • 2 Tbsp Balsamic Vinegar

Spinach Salad

  • 5 oz baby spinach or baby spinach blend
  • 1/2 red onion thinly sliced
  • 1/2 cucumber sliced
  • 2 egg hard boiled, sliced

Red Wine Vinaigrette

  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp honey
  • 1 Tbsp Dijon mustard with no sugar listed in ingredients
  • 1 tsp himalayan salt
  • 1/2 tsp pepper

Garlic Toast

  • 4 slices 100% Whole Grain Bread with no high fructose corn syrup
  • 4 tsp unsalted butter soft
  • 2 tsp garlic powder

Instructions

Caprese Stuffed Chicken

  • Preheat oven to 350. Butterfly the chicken. (Cut a slit/pocket in the chicken, almost all the way through but not quite.) Set aside. Chop half the basil. Thinly slice the cheese; set 4 slices aside. Mix the chopped basil, the remaining cheese, and 1 Tbsp. olive oil in a bowl. Stuff the chicken with the basil/cheese/oil mix. Close the chicken, and secure with toothpicks. Place in a greased baking dish. Season with salt and pepper.
 Slice tomatoes, and place 2 slices on each chicken breast. Drizzle with remaining oil. 
 Bake at 350 for 30 minutes or until chicken is done. Top with reserved mozzarella, and broil 2 minutes. Stack the remaining basil leaves on top of each other. Roll into a tight log, then thinly slice the log into ribbons. Sprinkle the chicken with the basil ribbons. Drizzle with balsamic vinegar.

Spinach Salad

  • Distribute spinach into 4 bowls. Top with onions, cucumbers, and eggs. Drizzle with vinaigrette.

Red Wine Vinaigrette

  • Mix all ingredients in a blender or shaker cup. Blend or shake to combine.

Garlic Toast

  • Toast bread. When toast pops up, and while it’s still hot, butter it, then sprinkle with garlic powder.
Tried this recipe?Let us know how it was!
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