Baked Stuffed Caprese Chicken with Balsamic Deduction

Baked Stuffed Caprese Chicken


2 cloves garlic, minced
6 slices sun-dried tomatoes, diced
4 basil leaves
2 ounces smoked gouda cheese, shredded
2 chicken breasts
Salt and pepper, to taste


Preheat the oven to 400°F. 

Get your garlic minced, basil washed, sun dried tomatoes diced and set aside. 


Meanwhile, place each chicken breast between two pieces of plastic wrap and flatten with a mallet until 1/4-inch thick. Divide the caprese stuffing between the two chicken breasts. Place the stuffing in the center of the chicken (see picture above). Fold the chicken up around the stuffing and place each chicken breast, folded side down, in a baking dish. Season the outside of the chicken with salt and pepper.  I placed a toothpick to hold the chicken together in a roll while in the baking dish.  

Meanwhile your chicken is cooking, make your balsamic deduction.  (Recipe to follow)


** Leave about 2 tbsp of shredded gouda cheese on the side to sprinkle on the top of the chicken breast. 
Bake for 35-40 minutes or until the chicken reaches an internal temperature of 165.  Test with a meat thermometer.  If your need to cook it longer do as necessary.


Sprinkle the rest of the cheese on top of the chicken and bake for another 1-2 min.


Serve with side of your choice and drizzle with balsamic reduction.

I served my dish with asparagus topped with garlic, gouda, and sun dried tomatoes (since I already had the ingredients from the Chicken) :)

Balsamic Reduction



1 cup balsamic vinegar
1/4 cup light brown sugar

In a small saucepan, bring the vinegar to a boil. Reduce the heat and allow to simmer. After the vinegar has reduced by half, whisk in the brown sugar. Simmer until the sauce has become thick and syrupy and sticks to the back of a wooden spoon.

I hope you enjoy!


Peace and Love,
Jenny