Stuffed Chicken Caprese

By Rachael Ray
Contributed by Eutonne Tam
1 fave
Nutrition per serving    (USDA % daily values)
CAL
589
FAT
62%
CHOL
21%
SOD
34%
Uploaded by: Eutonne Tam

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Ingredients for 6 servings

6 chicken breasts (6 oz each), tenderloins removed

Salt and pepper

6 ozs fresh mozzarella, cut into 6 slices

2 plum tomatoes, cut into 6 slices each

12 basil leaves

6 pieces thinly sliced prosciutto

1/4 cup EVOO

3 lemons, halved, for serving

1/4 cup store-bought pesto

Preparation

1.

Cut a pocket horizontally in each chicken breast. Season lightly inside and out with salt and pepper. Place 1 cheese slice, 2 tomato slices and 2 basil leaves inside each pocket. Wrap 1 prosciutto slice crosswise around each breast to enclose the filling.

2.

Preheat a grill to medium. Brush the wrapped chicken with 1 tbsp. EVOO and place on the grill. Cook, turning once, until well marked on both sides, about 10 minutes. Move to a cooler part of the grill and cook until no longer pink in the center, about 5 minutes. Add the lemon halves to the grill and char briefly.

3.

Meanwhile, in a small bowl, combine the pesto and the remaining 3 tbsp. EVOO. Transfer the chicken to a platter, top with the pesto mixture and serve with the lemons.

View instructions at
Rachael Ray

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