Lemon Roma Chicken NEW from Angus Brands!
Wet-aged in a refreshing and bright Lemon-Roma marinade
Two tender and juicy 4oz b/s chicken breasts drenched in a flavorful and aromatic blend of fresh herbs, garlic cloves, and lemon juice to create a pleasing and bright flavor profile, perfect for slicing up over pasta, salad, stir-fry, or eating all by itself!
4 New Ways to Enjoy Chicken Breasts! No More Boring Chicken!
4 New Ways to Enjoy Chicken Breasts!
NO More Boring Chicken Breast!
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Caprese Stuffed Chicken Breasts | For a Family or for One
Summer might be winding down, at least according to the school year, but my herb garden is in full-swing! My basil plant is almost 3 feet high and has so much basil on it, I could season an Italian army’s pasta sauce in one go. I’ve been using it throughout the summer, but it’s high time I use it here. And what better way than in a caprese stuffed chicken breast. Serving a family, or just one, you can find out how to do it here.
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Caprese Stuffed Chicken Breasts for a Family
4-5 skinless, boneless chicken breasts
4 roma tomatoes, sliced
8½ oz, 241g, jar sun-dried tomatoes, drained, oil reserved
8-10 slices fresh mozzarella
15-20 fresh basil leaves
1 bunch fresh oregano, or
1 t. each dried oregano and basil salt and pepper, for seasoning
¾ cup balsamic vinegar
¼ cup brown sugar
4-5 cloves garlic, minced
Single Serving
1 skinless, boneless chicken breast, 8 ozs, 240g
1 roma tomato, sliced
1 tbsp. sun-dried tomatoes with reserved oil
2-3 slices fresh mozzarella
3-4 fresh basil leaves
1 small bunch fresh oregano, or
1 t. each dried oregano and basil salt and pepper, for seasoning
¼ cup, 60ml, balsamic vinegar
1 tablespoon, 15g, brown sugar
1 clove garlic, minced
Using a sharp knife, carefully slice a pocket in the chicken breast, slicing along the breast where it used to connect to the breast bone. Be sure to leave the back and sides intact so the filling stays in. Using either dried basil and oregano, or fresh chopped and chiffonaded, season the breasts, inside and out, with salt, pepper and the herbs. Add a bit of the reserved sun-dried tomato oil to the spices, rubbing all over.
Stuff each breast, what used to be skin side down, with roma tomato slices, fresh mozzarella slices, sun-dried tomato pieces and a few whole fresh basil leaves. Seal the edge with toothpicks. Mix the vinegar, brown sugar and garlic until the sugar is dissolved then set aside.
Preheat an oven or toaster oven to 350°F, 180°C, gas mark 4 with the convection fan on if you have it. Heat an oven-safe, stovetop cooking pan over medium high heat. Add in the reserved sun-dried tomato oil to the pan, supplementing with canola oil if necessary. Place the breasts, skin-side down in the pan. Fry for 5-6 minutes or until the breasts begin to take on some color. Turn the breasts and fry for 5 or so minutes on the second side adding fresh basil if you did not use it to season the breasts. Pour the vinegar sauce over the breasts and allow to simmer for a few minutes.
Place the frying pan in the oven and roast the breasts for an additional 15-20 minutes, or until they are cooked through. Remove the pan from the oven. If the sauce has not thickened up, remove the breasts and any cheese from the pan to a platter and set aside. Place the skillet over high heat and simmer the sauce until it thickens, 3-4 minutes. Pour sauce over breasts and serve immediately.
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