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Stuffed Chicken Caprese

  • Cooking time
  • Prep time
  • Portions 4
recipe image Stuffed Chicken Caprese


  • 4 boneless, skinless chicken breasts (about 1 lb.)
  • 2 ounces fresh mozzarella cheese, thinly sliced
  • 1/4 cup sun-dried tomatoes packed in oil, patted dry and chopped
  • 1/2 tsp. dried basil
  • 2 Tbsp. Country Crock® Spread
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Make deep cut in center of each chicken breast half to form pocket with knife parallel to cutting board. Evenly stuff pockets with mozzarella and sun-dried tomatoes. Sprinkle tops with basil.
  2. Melt Country Crock® Spread in large nonstick skillet over medium-high heat and cook chicken, top side down, 3 to 4 minutes until browned; turn. Reduce heat to medium-low and cook, covered, 12 minutes or until chicken is thoroughly cooked. Serve with pan juices.