Caprese Stuffed Chicken

Today for my second freshpedition post I have a delicious new (mostly) farm fresh recipe for you! I hope you enjoyed watching the freshpedition videos from my first GE post – aren’t those two hilarious? And did you enjoy the ending!? Also, keep an eye out for frespedition commercials on the television – I’ve seen a few and it makes me excited!

A couple weeks ago during Xander and my unexpected week long trip to Pennsylvania, we were inundated (yay!) with fresh food all week: fresh peaches from the fruit farm; green beans, basil, potatoes, onions, and more from my dad and Camille’s garden; amazing tomatoes from the Amish market; and let’s not forget about the homemade ice cream from the creamery!

I love going home because I know we’re going to eat fresh and local. In fact, my dad and Camille like to call themselves Locovores. A locovore is someone who eats food grown or produced locally within a certain radius of miles. Oftentimes this means growing some food yourselves, supporting the local markets, and obtaining less of your food from supermarkets.

Having this recent locovore conversation with my dad this month reminded me that I had downloaded a locovore app for my iPhone awhile back! The app is pretty cool too! You can put in your zip code and find where local markets are located, browse which foods are in seasons + when they will become in season, and log in + chat with others on Facebook about where you just found local eats!

Caprese Stuffed Chicken

by Katie Heddleston

Prep Time: 15 minutes

Cook Time: ~30 minutes

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Ingredients (How ever many you make!)

No ingredient amounts are listed because you can make as many or as few pieces of stuffed chicken as you’d like!

• Chicken Breast – I used the chicken breasts that were already thinly sliced, but you could buy the regular kind and pound them or slide them in half and then pound them.
• Fresh mozzarella cheese
• Fresh basil
• Fresh little tomatoes – grape or cherry
• Parmesan sprinkle cheese
• Spaghetti sauce

Instructions

Preheat the oven to 350 degrees.

Wash all your chicken, pound the breasts thin if you didn’t buy thinly cut chicken, and place chicken in a medium sized bowl.

Top chicken with Parmesan sprinkle cheese. Make sure both sides of the chicken are coated well.

Cut slices of fresh mozzarella. Pick and wash your fresh basil leaves. Now you are ready for a little assembling.

In a medium baking dish (or however big in order for you to fit the number pieces of chicken you are making), place the chicken in a folded position.

Lift the top part of your chicken fold and place a nice slice of mozzarella as well as 1-2 basil leaves.

Repeat process until all chicken is stuffed.

Wash and slice your small tomatoes. Top all over the chicken. Be liberal.

Top chicken and tomatoes with a few spoonfuls of spaghetti sauce. Keep this light.

Baking for approximately 30 minutes or until chicken is fully cooked.

We paired these meal with fresh green beans from my dads garden – delicious!

Enjoy!

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Disclosure: Compensation was provided by GE via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of GE.