Stuffed Chicken Caprese

Why is it that Chefs and cooking magazines don’t seem to tell us simple tricks that add lots of flavor to a...

Peter Block

Why is it that Chefs and cooking magazines don’t seem to tell us simple tricks that add lots of flavor to a recipe?  In this case, marinating the chicken with various spices both softens the chicken and creates flavor.  I learned this method in a number of other recipes that I was making.  Those dishes were designed for a long marinade, and generally, a slow cooking process.  The results are so good with this process, why not try to use it in other ways?

So how about using for a quicker cooking method?  In this Stuffed Chicken Caprese, I did just that.  In so doing, I began to create the layers of flavor we always hear them talk about on the food cooking shows.  

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Ingredients

  • chicken breasts
  • 1/4  Cup  extra-virgin chicken breasts
  • 2  Teaspoons  salt
  • 2  Teaspoons  black pepper
  • 3 1/2  Tablespoons  dried oregano
  • 1/2  Pound  mozzarella

Directions

Combine the oil, salt, pepper, and oregano in a bowl and mix well. Place the chicken in a deep container and pour the marinade on the chicken. Rub the marinade in the chicken. Let marinade for 2 hours or overnight. Heat an outdoor grill on medium heat. Remove the chicken from the fridge and let warm up for 20 to 30 minutes.

Cook the chicken about 7 minutes per side. Take off the grill and place on a cutting board. Make a horizontal cut into the middle of the breast. Make the cut almost all the way through but do not cut all the way through.

Meanwhile, cut the cheese in thick, approximately ¼-inch, slices lengthwise. Take the cheese and insert into the chicken cavity you created with the cut. Place on a baking tray and cook in a 325 degrees F oven for 15 minutes. This should provide a good melt on the cheese and cook the chicken all the way through.

Serve and enjoy!

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

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