Caprese Roasted Chicken

Caprese Roasted CHicken

It should be known that I really hate boneless, skinless chicken breast. I will do almost anything to not have it on a menu. If you are to cook that poor, sad piece of cardboard, consider buying the bone-in version and remove the skin. At least the bone will impart some flavor.

As a cook, I like the skin, it gets crispy, and soaks up flavor and not to mention it serves as a barrier agains drying out.

I like thighs. There, I said it. Fatty, dark meat. YUM.

However, I do find myself catering to someone trying to lose 15lbs before running a triathlon in the very near future…

So I have to make a few sacrifices. And boneless, skinless, thighs is the answer. The still have enough moisture and a little fat so that they don’t dry out and don’t taste like cardboard.
Plus they are a fraction of the cost. Yay on all fronts!

So, as you may know, these boneless thighs are long in shape, which makes it really easy to stuff them.

Here is what I did:                                                                                                                                                                                                                                                                                                                                        Heat your oven to 400˚F                                                                                                                                                                                                                                                                                                                            Lay the chicken on it’s “back” with the area that used to house the bone facing up. Season wit salt and pepper. Layer the mozzarella then the basil and then tomato on about half of the meat.                 Make sure to season the tomatoes. Then fold over the other half of the thigh to create a pocket.                                                                                                                                                                                          Place the chicken in a roasting dish  and roast in the oven until brown and cooked, about 30 minutes.

Meanwhile, make the balsamic glaze. Now please do not use the most expensive balsamic vinegar, in fact you could use the least expensive one you can find in the market for a glaze. Heat a small sauce pan and add about a cup of the vinegar and bring to medium heat, the vinegar will bubble and boil, keep reducing the vinegar until it coats the back of a spoon. this will be your glaze.

My recommendation is against store bought balsamic glaze, they tend to add a stabilizer, such as xantham gum to make it shelf stable. And although this is a safe ingredient, I think it an unneccisary addition when you can easily make this st home and keep in the fridge.

Back to the dish…

When the cheese is melted and bubbling, and the chicken is brown you will know to take it out of the oven, let it rest for a minute and then plate. Drizzle with the Glaze and serve.



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