I grew up in the kitchen. I spent my childhood watching my dad make his famous red sauce, skewering chicken spedies, and licking the spoon when my mom made chocolate chip banana bread. However, it wasn’t until college that I really was forced to fend for myself — especially in the sorority house on the nights when Bobbie forgot to prep a gluten free option for dinner.
One of the first meals I prepped for my boyfriend and all of his friends when we went to his overnight formal in Galena was a stuffed chicken. It was super easy — and delicious. Safe to say I was a shoe in for favorite phi tau girlfriend — unfortunately I got the third most votes that year…and never actually claimed the title. (not bothered at all right…)
This chicken recipe was just chicken breast stuffed with brie, spinach, and topped with dijon mustard. Seriously. Easiest thing in the world - but looked and tasted like i’d spent hours preparing it. That’s the thing about stuffed chicken. It’s stupid simple but so so good.
Recently reminiscing on the glory days and sifting through old college photos I came across some photos from that formal and thought it’s been ages since i made that recipe. However, since then I’d really made an effort to cut dairy out of my life.
And Idk about you — but I’m not about to eat fake cheese. In my humble opinion, there are some things in like you can’t fake and cheese just happens to be one of them.
Luckily - with my lactose intolerance - I knew I could have some cheese (definitely not brie) but I could still enjoy this old favorite with a new twist. ENTER caprese stuffed chicken.
Caprese Stuffed Chicken
1 lb chicken breast (butterflied)
6 oz fresh provolone cheese
1/4 cup of sun-dried tomatoes
1/4 cup of chopped spinach
1/4 cup of fresh basil leaves
1/2 tsp oregano
1/2 tsp basil
salt + pepper to taste
drissled balsalmic vinegar
Gather all your ingredients and preheat your oven to 350 degrees.
Butterfly (half) your chicken breast - not cutting all the way through - and spring some EVOO over the top.
Next, stuff one side of the butterflied chicken breast with pinches of basil, spinach, sun-dried tomatoes, and provolone cheese.
From here you can pull the other half of the breast over the top and (if you have some - not necessary stick the meat with a toothpick or two to keep it intact. Essentially you just want to make sure it stands/sits upright without everything falling out.
Next, season your chicken with salt, pepper, oregano, and basil. then drizzle some EVOO and balsamic vinegar over the top.
From here you will pop these bad boys in the over for about 20-25 minutes. Once they are cooked though — let them sit for a few minutes to cool and top them off with some more balsamic vinegar and ENJOY!