Caprese Stuffed Chicken

We are really trying to eat leaner nowadays so I always have lean chicken breast on hand.  This was a creation that came out of what was in my pantry and fridge.  Chicken breast stuffed with mozzarella cheese, sundried tomato, fresh basil and black forest ham.  It’s so easy to put together, but makes for a beautiful presentation.

There’s something about foods that are stuffed and rolled, then cut that just looks so pretty…..don’t you think?

Exhibit A: Pumpkin roll

Exhibit B: Rolled cookies and of course

Exhibit C: Cinnamon rolls.

Need I say more?!

First, I butterflied one chicken breast to make it thinner.  Butterfly is just a fancy way of saying I cut the chicken horizontally to thin it out.  Lay down one piece of ham, then string cheese, sundried tomato slices, then one leaf of basil.

Roll each chicken breast into tight little bundles and tuck the seams on the underside.

I served the chicken with some alfredo pasta and a cold salad.  This chicken makes for a nice weekday meal, but looks fancy enough to serve to guests.

Caprese Stuffed Chicken

3 large chicken breasts

6 slices black forest ham

6 sticks of mozzarella string cheese, cut in half

¼ cup sundried tomatoes, sliced thin

6 large basil leaves

Olive oil



Butterfly (slice horizontally) the chicken breasts to get 6 slices of chicken total.   Place one piece of ham, two slices of cheese, some sundried tomato, and one basil leaf onto each chicken breast.  Roll each breast tightly and place, seam-side down on a baking sheet lined with aluminum foil.  When all the chicken is rolled, drizzles some olive oil onto the chicken, then sprinkle with some salt and pepper.

Bake the chicken at 350 degrees for 30 minutes, or until done.

Caprese Salad Skewers

I know, technically this isn’t cooking.  It’s more like arranging of food.

This dish came to be, due to the abundance of basil in my herb garden.  The caterpillars were having a feast on my basil plant this spring, so I figured I’d fight back and use up some of it.

The beautiful cherry tomatoes are from a friend’s garden.  She had tomatoes overgrowing and was more than happy to share with me.  And being the good friend, I took them.


I love how even in their food, Italians are so patriotic.  Can’t you see the Italian flag colors in this dish?

This is a great appetizer or salad.  It’s refreshing and just tastes like a spring garden.  All it needs is a little olive oil and balsamic vinegar to bring out the richness and tang of the fresh ingredients.

The presentation is the most fun for me.  I like how the bocconcini (mini mozzarella balls) and tomatoes are the same size and just lends itself to be skewered.  Either that or you end up chasing these round little things around the plate with your fork.  I figure I’d be kind to my guests and make it easy on them.  I try to be a good host, you know!