Sign In Chef

Log in with Facebook Log in with Google
OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Caprese Stuffed Balsamic Chicken

 
Caprese Stuffed Balsamic Chicken
Image ©
This recipe belongs to the top 10% of the most popular recipes.popular
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $2.67 One serving costs about $2.67

$2.67 per serving

15252 people like this recipe

15,252 likes

This recipe is ready in 35 minutes

Ready in 35 minutes

4 gluten-free,popular,gluten free side dish
spoonacular Score:95%

Spoonacular Score: 95%

 

If you have approximately 35 minutes to spend in the kitchen, Caprese Stuffed Balsamic Chicken might be an outstanding gluten free recipe to try. For $2.67 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 301 calories, 44g of protein, and 6g of fat each. This recipe from Cafe Delites has 15249 fans. It works well as a side dish. If you have basil leaves, brown sugar, oregano and basil, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is solid. Similar recipes are Caprese Stuffed Balsamic Chicken, Low Carb Caprese Stuffed Chicken with Balsamic Glaze, and Caprese Stuffed Avocados with Spicy Balsamic Glaze.

Ingredients

Servings:
0.33 cups
0.33 cups balsamic vinegar
balsamic vinegar
1 tsp
1 tsp dried basil
dried basil
12
12  basil leaves
basil leaves
2 Tbsps
2 Tbsps brown sugar
brown sugar
1.76 lb
1.76 lb chicken breasts
chicken breasts
4 cloves
4 cloves garlic
garlic
4
4  mozzarella cheese
mozzarella cheese
2
2  roma tomatoes
roma tomatoes
some
some salt and pepper
salt and pepper
0.25 cups
0.25 cups sun dried tomato
sun dried tomato
0.33 cups balsamic vinegar
0.33 cups
balsamic vinegar
1 tsp dried basil
1 tsp
dried basil
12  basil leaves
12
basil leaves
2 Tbsps brown sugar
2 Tbsps
brown sugar
1.76 lb chicken breasts
1.76 lb
chicken breasts
4 cloves garlic
4 cloves
garlic
4  mozzarella cheese
4
mozzarella cheese
2  roma tomatoes
2
roma tomatoes
some salt and pepper
some
salt and pepper
0.25 cups sun dried tomato
0.25 cups
sun dried tomato

Equipment

toothpicks
toothpicks
frying pan
frying pan
oven
oven
toothpicks
toothpicks
frying pan
frying pan
oven
oven


Instructions

Read the detailed instructions on Cafe Delites

Price Breakdown

Cost per Serving: $2.67
Ingredient
1/3 cup balsamic vinegar
12 basil leaves
2 tablespoons brown sugar
800 grams chicken breasts
4 cloves garlic
4 mozzarella cheese
2 roma tomatoes
1/4 cup sun dried tomato
Price
$0.72
$0.19
$0.08
$7.09
$0.27
$0.06
$0.47
$1.79
$10.66

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
300 Calories
44g Protein
5g Total Fat
15g Carbs
26% Health Score
Limit These
Calories
300
15%

Fat
5g
9%

  Saturated Fat
1g
8%

Carbohydrates
15g
5%

  Sugar
12g
14%

Cholesterol
128mg
43%

Sodium
457mg
20%

Get Enough Of These
Protein
44g
89%

Vitamin B3
21mg
109%

Selenium
65µg
93%

Vitamin B6
1mg
79%

Phosphorus
465mg
47%

Potassium
1097mg
31%

Vitamin B5
3mg
31%

Magnesium
73mg
18%

Vitamin B2
0.25mg
15%

Manganese
0.29mg
14%

Vitamin C
10mg
13%

Vitamin B1
0.18mg
12%

Vitamin K
10µg
10%

Iron
1mg
10%

Zinc
1mg
10%

Copper
0.19mg
10%

Vitamin A
449IU
9%

Vitamin B12
0.42µg
7%

Fiber
1g
5%

Folate
18µg
5%

Calcium
44mg
4%

Vitamin E
0.56mg
4%

Vitamin D
0.2µg
1%

covered percent of daily need

Related Recipes