Caprese stuffed chicken foil packs can be cooked in the oven, on the grill, or even over a campfire. They’re chicken breasts stuffed with tomato, basil, mozzarella cheese, and balsamic vinegar; placed on top of seasoned veggies; and wrapped up in foil packets.
2 oz. fresh mozzarella pearls (or fresh mozzarella cut into 1/2 inch cubes)
1/4 cup thinly sliced fresh basil
10 cherry tomatoes, halved
2 tsp. balsamic vinegar
1/2 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1 medium zucchini
1 medium yellow summer squash
1 tsp. olive oil
1/4 tsp. Italian seasoning
2 (6 oz.) chicken breasts
Optional: extra balsamic vinegar for serving
- Preheat oven to 400 degrees F.
- In a small bowl, add the mozzarella, sliced basil, halved tomatoes, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Gently mix to combine. Set aside.
- Cut the ends off the zucchini. Cut it in half, lengthwise. Then, cut it into 1/2 inch slices (making a half moon shape). Repeat with the yellow squash.
- Get full recipe >> Caprese Stuffed Chicken Foil Packs @ thewholesomedish.com