Low Carb Caprese Stuffed Chicken with Balsamic Glaze
Try this Low Carb Caprese Stuffed Chicken with Balsamic Glaze recipe, or contribute your own.
Try this Low Carb Caprese Stuffed Chicken with Balsamic Glaze recipe, or contribute your own.
- Carbohydrate 21.8352371134021 g
- Cholesterol 208.337319587629 mg
- Fat 122.842008250317 g
- Fiber 4.32000017166138 g
- Protein 55.8945402061856 g
- Saturated Fat 47.0490445364822 g
- Serving Size 1 1 recipe (700g)
- Sodium 2076.85376288666 mg
- Sugar 17.5152369417407 g
- Trans Fat 9.75802298976912 g
- Calories 1410 calories
Step-by-step
- Season the chicken cutlets with salt and pepper.
- Lay a chicken cutlet out flat on a cutting board.
- Top with a slice of mozzarella, a slice of tomato and one or two basil leaves.
- Roll the chicken up tightly around the tomato and basil.
- Wrap tightly with a slice of prosciutto and place seam side down on a parchment-lined baking sheet.
- Repeat with the five remaining chicken cutlets.
- Heat olive oil in a non stick or cast iron pan over medium heat.
- Add the chicken rolls seam side down to the hot oil.
- Cook for about 3 minutes or until golden brown.
- Turn and cook for an additional 3 minutes on the other side.
- Reduce heat to low and cover the pan.
- Cook for an additional 3-5 minutes or until the rolls are cooked through.
- (Alternatively you could grill them about 5 minutes per side over indirect heat, or bake them at 375 degrees (F) for about 25 minutes.)
- Place cooked chicken on a plate or platter.
- Drizzle with the balsamic reduction.
- You can purchase balsamic glaze in most grocery stores where you'd find the vinegar.
- Or, to make your own, boil 1 cup of sugar free balsamic vinegar in a small saucepan on the stove until shiny and thick enough to coat a spoon.
- It will have reduced to about 3 Tablespoons, and takes about 8 - 10 minutes.
- Don't reduce too long or it will harden like candy and you'll have to start over with fresh vinegar.
Can thin cutlets really hold a filling without leaking cheese into the pan? Transforming the classic salad of Campania into a hot protein roll requires precise assembly to keep the mozzarella and tomato safely enclosed. Traditional Caprese relies on raw, room-temperature assembly, but cooking meat demands structural integrity that loose layering simply cannot provide. Wrapping the rolled cutlet tightly in cured pork creates a protective barrier that shrinks as the proteins tighten under heat, locking the juices inside.
- Pound the chicken cutlets between sheets of plastic wrap until they measure a uniform quarter-inch thickness, ensuring they roll easily without tearing.
- Lay the prosciutto slightly overlapping beneath the chicken so the cured meat acts as a cohesive secondary skin during the sear.
- Maintain medium heat when initially browning the rolls to prevent the exterior prosciutto from burning before the internal chicken reaches a safe temperature.
Overcooking the chicken dries out the lean meat, while boiling balsamic vinegar past the spoon-coating stage turns the liquid into brittle caramel. Precision determines whether the finished dish matches the intended balance of savory meat and tart glaze.
