Stuffed Chicken Caprese Sandwich
Ingredients
- 2 cups balsamic vinegar
- 3 tablespoons honey
- 4 boneless, skinless chicken breasts
- Kosher salt, freshly ground black pepper, and garlic powder (to taste)
- 4 slices tomato
- 8 slices fresh whole milk mozzarella
- 8 leaves fresh basil
- 4 Cobblestone Bread Co.™ hamburger buns (we used the Sesame Twist…yum!)
Instructions
- 1
Simmer
- 2
In a small saucepan, heat the vinegar and honey over medium-high heat. Bring to a boil and then reduce to a simmer, stirring regularly. When it starts to thicken and has reduced by about half (approximately 10 minutes), remove from the heat and set aside.
10 min - 3
Cut
- 4
Season each chicken breast with salt, pepper, and garlic powder to taste. Cut each breast lengthwise, but not all the way, forming a “pita” shape. This is where you will place the mozzarella, basil, and tomato later.
- 5
Marinate
- 6
Place the chicken in two large ziplock bags and pour some of the balsamic reduction into each bag, reserving a small amount for garnish. Allow to marinate in the fridge for at least 30 minutes before grilling.
30 min - 7
Stuff
- 8
When ready to grill, spray your cooking grid with nonstick spray or brush with canola oil. Stuff each chicken with one slice tomato, 2 leaves basil, and 2 slices fresh mozzarella. Use a toothpick to seal the opening if desired, this will make flipping the chicken easier.
- 9
Grill the chicken over medium-high heat, approximately 450°F, for 5-7 minutes on each side, or until the chicken is cooked through. This will depend on the thickness of the chicken you picked. When the chicken is white throughout, it’s done!
7 min - 10
Place chicken onto the bottom bun and drizzle with a bit more of the reserved balsamic reduction. Top with the top part of the bun.
Nutrition
Per serving (based on 4 servings)
