Chicken Caprece

Chicken Caprece
Prep Time BG 30

Prep Time


Cook Time BG 30

Cook Time


Total Time BG 60

Total Time


Serving BG 4



Recipe written and created by Chef Chris Valdes


  • 4 boneless skinless chicken breasts
  • 1 cup Cilantro Chimichurri (Recipe Follows)
  • 8 – 10 slices fresh Mozzarella cheese
  • 8 – 10 slices of plum Tomatoes
  • 2 Tbsp. Olive oil

Cilantro Chimichurri:

  • 1 large bunch of Cilantro, finely chopped
  • 5 Garlic cloves, peeled and finely minced
  • ½ cup Olive Oil
  • ¼ cup Red Wine Vinegar
  • 1 Tbsp. of Dried Oregano
  • Salt and Pepper to taste


  1. For the chimichurri, add all the ingredients in a bowl and combine.
  2. Place the chicken breasts on a cutting board. Using a sharp knife, cut slits across the chicken breast about three-quarters of the way, being careful not to cut all the way through. About 4 – 5 slits per chicken breast.
  3. In a shallow bowl, marinate the chicken with 1 cup of chimichurri and let sit at room temperature for at least 30 minutes. Discard used Chimichurri.
  4. Preheat oven to 400° F.
  5. Stuff each slit with a slice of mozzarella cheese, and a tomato slice alternating between the Mozzarella and the tomato. Repeat till each slit is stuffed.
  6. Place chicken on baking tray that has been sprayed with non-stick cooking spray.
  7. Drizzle chicken with olive oil, salt, and black pepper.
  8. Bake for 20-30 minutes or until chicken is fully cooked in the center (165°F).
  9. Drizzle remaining Chimichurri sauce before serving.
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1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899