Frango recheado à caprese

Ingredientes

• 4 large boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 ounces fresh mozzarella, sliced
• 1/4 cup grated Parmesan
• 2 Roma tomatoes, thinly sliced, divided
• 1/4 cup fresh basil leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon kosher salt
• 4 ounces fresh mozzarella, sliced
• 2 Roma tomatoes, thinly sliced
• 1/2 teaspoon Italian seasoning
• 4 fresh basil leaves
• 2 tablespoons balsamic glaze

Modo de preparo

1. 1

   Preheat oven to 400 F.

2. 2

   Lightly grease a baking sheet or line it with parchment.

3. 3

   Cut a deep pocket horizontally into the thickest part of each chicken breast, being careful not to cut all the way through.

4. 4

   Season the outside of each breast with garlic powder, Italian seasoning, salt, and pepper.

5. 5

   Stuff each pocket with sliced mozzarella, Parmesan, tomato slices, and basil leaves. Sprinkle the filling with garlic powder, Italian seasoning, and salt.

6. 6

   Secure each breast with 2–3 toothpicks to hold the filling in place. Place the stuffed chicken in the prepared baking dish.

7. 7

   Bake for 30 minutes.

8. 8

   Remove the chicken from the oven and top each breast with fresh mozzarella slices, tomato slices, a fresh basil leaf, and a drizzle of balsamic glaze,

9. 9

   Remove the toothpicks. Serve Caprese-stuffed chicken immediately.