Who doesn’t love summer produce? One of my favorite things about New England is the changing seasons and the different fruits and vegetables that come along with it. Everything is fresh and juicy, and it makes for light and summery meals! For this recipe, I took one of my favorite summer salads, and turned it into the main event. This summer caprese stuffed chicken it filled with so much flavor- from fresh tomatoes, local mozzarella, and my homegrown basil plant- all topped with a balsamic honey sauce for an extra juicy dish. This recipe is simple yet filling, and will certainly be a staple in my kitchen well into fall.
- 4-6 Chestnut Farm chicken breasts
- 2 cups ripe cherry tomatoes, chopped
- 1/2 cup fresh basil, chopped
- 1 heaping cup mozzarella cheese (I used a block and shredded myself)
- 1 cup low sodium chicken broth
- 1/2 cup balsamic vinegar
- 2 tbs local honey
- 3 tbsp chopped garlic
- 2 tbs olive oil
- 1 tsp crushed red pepper (optional)
- s + p to taste
Preheat oven to 375°. In a bowl, combine tomatoes, basil, mozzarella, crushed red pepper and s+p. Set aside. Pound chicken breast until about 1/4 inch thin and season with s + p on both sides. Spoon the tomato/basil/mozz mixture onto the chicken and roll together, using a toothpick to seal ends. Heat olive oil in a large, oven safe skillet and add chicken breasts, cooking until lightly brown on both sides (5-7 minutes depending on the
thickness of your chicken). In a separate bowl, whisk together the balsamic, honey and chicken broth. Remove the chicken from the heat and top with balsamic sauce. If you have extra tomato mix, add that on top as well. Sprinkle with more shredded mozzarella and put entire pan into oven for 20 minutes. Remove pan from oven, baste chicken with juices and return to oven for 10 more minutes. Remove pan, top with more fresh basil, and you are ready to serve! I paired this with fresh green beans, but it would also be delicious with rice or pasta to absorb some of the sauce!