Lunch: Caprese-Stuffed Chicken

Recipe by Stacy Adimando Caprese ain't just for salad anymore.

This recipe includes superfoods such as:

Chicken Breast, Basil

Health benefits of Caprese-Stuffed Chicken

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

4 skin-on, boneless chicken breasts, trimmed, tenderloins removed
1 clove garlic, split lengthwise
1 tbsp. extra-virgin olive oil
4 1/3-in. thick slices mozzarella
8 large, fresh basil leaves
2 medium firm-ripe tomatoes (on-the-vine style), sliced 1/3 in. thick (at least 8 slices)

Instructions

Preheat oven to 350 degrees F. Meanwhile, place chicken breasts skin side up on a clean work surface and rub all sides with cut garlic clove. Starting about 1/3 inch beneath skin and using sharp knife, carefully make slice parallel to skin down length of breast, without cutting all the way through breast (flap should open a book). Season all sides (including interior) of breast with salt and pepper.
In large stainless steel or cast iron skillet, add 1 tbsp. olive oil over medium-high heat. When oil is hot but not yet smoking, add chicken breasts skin side down, leaving as much space between them as possible (work in batches of two if needed to keep pan from crowding). Cook until skin is golden brown and releases easily when moved, 4 to 5 minutes. Flip and repeat on remaining side. Turn off heat and let cool for few minutes.
Once cool enough to handle, stuff cavities of each chicken breast with one slice of tomato, one slice cheese, and leaf of basil on bottom and top. If needed, cut away one edge of tomato and cheese slice to help them better fit into pocket. Bake until chicken is cooked through and cheese is melted; 8 to 10 minutes.