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Caprese Stuffed Chicken

 
One serving costs about $2.27

$2.27 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,primal,gluten free,primal side dish
spoonacular Score:59%

Spoonacular Score: 59%

 

The recipe Caprese Stuffed Chicken can be made in approximately approximately 45 minutes. One serving contains 315 calories, 32g of protein, and 17g of fat. For $2.27 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 2. It is a good option if you're following a gluten free and primal diet. It works well as a rather cheap side dish. This recipe from Foodista has 1 fans. A mixture of vine-ripe tomatoes, olive oil, mozzarella, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 58%, this dish is good. If you like this recipe, you might also like recipes such as Caprese Stuffed Balsamic Chicken, Caprese Stuffed Chicken Breasts, and Caprese Stuffed Balsamic Chicken.

Ingredients

Servings:
2
2  skinless boneless chicken breasts
skinless boneless chicken breasts
1 Tbsp
1 Tbsp olive oil
olive oil
some
some salt and pepper
salt and pepper
1
1  garlic clove
garlic clove
2 oz
2 oz fresh mozzarella
fresh mozzarella
2
2  vine ripened tomatoes
vine ripened tomatoes
0.25 cups
0.25 cups fresh basil leaves
fresh basil leaves
2 Tbsps
2 Tbsps balsamic vinegar
balsamic vinegar
2  skinless boneless chicken breasts
2
skinless boneless chicken breasts
1 Tbsp olive oil
1 Tbsp
olive oil
some salt and pepper
some
salt and pepper
1  garlic clove
1
garlic clove
2 oz fresh mozzarella
2 oz
fresh mozzarella
2  vine ripened tomatoes
2
vine ripened tomatoes
0.25 cups fresh basil leaves
0.25 cups
fresh basil leaves
2 Tbsps balsamic vinegar
2 Tbsps
balsamic vinegar

Equipment

kitchen twine
kitchen twine
baking sheet
baking sheet
baking pan
baking pan
toothpicks
toothpicks
aluminum foil
aluminum foil
oven
oven
kitchen twine
kitchen twine
baking sheet
baking sheet
baking pan
baking pan
toothpicks
toothpicks
aluminum foil
aluminum foil
oven
oven


Instructions

Preheat oven to 400 degrees F. Brush olive oil on both sides of the pounded chicken breasts. Lightly season with salt and pepper and the minced garlic. Layer mozzarella, tomatoes and basil onto one side of the chicken breast. Adding as much (or as little) as desired. Season with additional salt and pepper. Fold the other side of the chicken over top, and secure with cooking twine or toothpicks so the chicken doesn't come unfolded. Cook chicken for 20 minutes in a 9x13-inch baking dish, or on a baking sheet lined with foil. After 20 minutes, remove the chicken from the oven and if is not fully cooked, place back in the oven for an additional 3-5 minutes. Remove toothpicks or twine, drizzle balsamic vinegar over top of the chicken and serve hot!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.27
Ingredient
2 skinless boneless chicken breasts
1 tablespoon olive oil
1 garlic clove
2 ounces fresh mozzarella
2 vine ripened tomatoes
¼ cups fresh basil leaves
2 tablespoons balsamic vinegar
Price
$2.00
$0.17
$0.07
$0.87
$0.92
$0.24
$0.27
$4.54

Tips

Health Tips

  • 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!

  • 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).

Price Tips

  • 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.

  • 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).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • 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.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • 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.

Disclaimer

Nutritional Information

Quickview
314 Calories
31g Protein
16g Total Fat
8g Carbs
18% Health Score
Limit These
Calories
314
16%

Fat
16g
25%

  Saturated Fat
5g
34%

Carbohydrates
8g
3%

  Sugar
5g
7%

Cholesterol
94mg
32%

Sodium
416mg
18%

Get Enough Of These
Protein
31g
63%

Vitamin B3
12mg
63%

Selenium
41µg
59%

Vitamin B6
0.98mg
49%

Phosphorus
374mg
37%

Vitamin A
1408IU
28%

Vitamin K
27µg
26%

Vitamin C
19mg
23%

Potassium
764mg
22%

Vitamin B5
1mg
18%

Calcium
173mg
17%

Vitamin B12
0.87µg
15%

Magnesium
52mg
13%

Vitamin E
1mg
13%

Vitamin B2
0.22mg
13%

Manganese
0.25mg
12%

Zinc
1mg
12%

Vitamin B1
0.13mg
9%

Folate
27µg
7%

Iron
1mg
6%

Copper
0.13mg
6%

Fiber
1g
6%

Vitamin D
0.23µg
2%

covered percent of daily need

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