Caprese Stuffed Chicken Breasts with Spaghetti and Grilled Tomato Sauce Recipe

30 mins

Ingredients

For the Chicken:
4 boneless, skinless chicken breasts (6-8 oz each)
8 sun-dried tomatoes packed in oil, drained
8 large fresh basil leaves
4 slices fresh mozzarella, halved (4 oz)
1 Tbsp olive oil
For the Spaghetti:
4 oz dry spaghetti
1.5 lb Roma tomatoes, halved and seeded
1/2 small onion
3 cloves garlic
4 tap extra-virgin olive oil, divided
3 sun-dried tomatoes packed in oil, drained and chopped
Salt, red pepper flakes, and balsamic vinegar to taste
Sliced fresh basil
Grated Parmesan

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.

Cook spaghetti in a pot of boiling salted water according to directions; drain.

Toss Tomas, onion, and garlic with 2 tip oil. Wrap garlic in foil; arrange Romas, onion, and garlic packet in a grill basket. Grill Romas, onion, and garlic packet, covered, until skin begins to peel away from Romas, about 5 minutes. Flip basket, grill 5 minutes more. Let garlic cool slightly, then peel skin from cloves.

Cut pockets in breasts; season insides with salt and pepper.

Stuff two tomatoes, two basil leaves, and two mozzarella halves into each pocket; secure with toothpicks. Brush breasts with oil; season with salt and pepper.

Grill breasts, covered, until an instant-read thermometer inserted into the thickest part registers 165F, about 5 minutes per side. Remove toothpicks from breasts before serving.

Pulse onion, garlic, and sun-dried tomatoes in a food processor until minced. Add Romas and 2 tap oil; process until smooth. Season sauce with salt, pepper flakes, and vinegar. Serve spaghetti with sauce; top with basil and Parmesan.