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5 from 4 votes

Caprese Stuffed Chicken Breast

Caprese stuffed chicken breast is easy and packed with flavor. Juicy chicken breast stuffed with cheese, tomatoes and basil makes a delicious meal. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 603kcal


  • 4 chicken breasts boneless and skinless
  • 5 tablespoon olive oil extra virgin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon dried oregano
  • 4 cloves garlic minced
  • 2 tablespoon basil pesto
  • 8 slices Stella® Fontinella® Basil Pesto Cheese
  • 4 slices tomatoes cut in half
  • 8 fresh basil leaves
  • ½ cup balsamic vinegar
  • 3 tablespoon brown sugar


  • Preheat the oven to 350F. 
  • Cut each chicken breast lengthwise to make a pocket, make sure not to slice it all the way through. 
  • In a small bowl, mix 3 tablespoon olive oil, salt, pepper, oregano and garlic. Brush this mixture inside and outside of the chicken breasts. 
  • Spread pesto inside all chicken breasts and stuff with basil, tomato and Stella® Fontinella® Basil Pesto Cheese slices. Seal each chicken breast using toothpicks. 
  • Heat the remaining two tablespoons olive oil in a cast iron skillet over medium heat until shimmering. 
  • Sear the chicken breasts for about 4 minutes on each side until brown. 
  • Transfer the cast iron skillet to the oven and let the chicken cook for another 15-20 minutes until fully cooked. 
  • Meanwhile, mix balsamic vinegar and brown sugar in a sauce pan and bring to simmer. Reduce balsamic vinegar until you have a semi-thick sauce.
  • Once the chicken is fully cooked, drizzle with sauce and serve warm. 


  • If the chicken breast is too thick, pound it a few times before cutting it through. 
  • Can you make stuffed chicken breast ahead of time? Yes. Prepare the chicken breast and stuff it. Wrap the raw stuffed chicken breast in plastic wrap and store it in a plastic bag. Freeze for up to one month. To cook, thaw in the fridge overnight and proceed with the cooking instructions in the recipe card. 
  • How to store cheese stuffed chicken breast: if you have leftover cooked chicken breast, place it in an airtight glass container and refrigerate for up to 2 days. Reheat in oven at 250F for 10-20 minutes until heated through. 
  • Make sure you properly seal the open end of the cheese stuffed chicken as they contain cheese. 
  • To make spinach and cheese stuffed chicken breast, saute 1 ½ cup spinach in 1 tablespoon olive oil and use it in the filling with tomato, Stella® Cheese and basil. 


Calories: 603kcal | Carbohydrates: 18g | Protein: 54g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 168mg | Sodium: 1058mg | Potassium: 996mg | Fiber: 1g | Sugar: 15g | Vitamin A: 720IU | Vitamin C: 7mg | Calcium: 221mg | Iron: 2mg