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🌿 Mediterranean

Caprese Stuffed Chicken

⏱ 30 min

🍞 ~6g

🍽 4 servings

⭐ 5/5

Why this recipe is T1D-friendly

• Almost zero carbs — a true "low day" lifesaver when blood sugar is already elevated
• ~40g protein per serving (huge!) — keeps kids full for hours
• Pair with any starchy side and you can dose precisely for just that side

Ingredients

• 4 boneless skinless chicken breasts (0g)
• 4 oz fresh mozzarella, sliced into 8 thin rounds (2g total)
• 1 large tomato, sliced into 8 thin rounds (4g total)
• 1/4 cup fresh basil leaves (0g)
• 2 tbsp olive oil (0g)
• 1 tbsp balsamic glaze (about 1g per drizzle, 4g total)
• 1 tsp Italian seasoning (0g)
• 1/2 tsp garlic powder (0g)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Toothpicks (8)
• Fresh basil for garnish (0g)

Directions

1. Preheat oven to 400°F.
2. Butterfly each chicken breast: slice horizontally almost through to make a pocket. Don't cut all the way!
3. Season inside and out with Italian seasoning, garlic powder, salt, and pepper.
4. Layer inside each pocket: 2 slices mozzarella, 2 slices tomato, 3-4 basil leaves.
5. Close the pocket and secure with 2 toothpicks per breast.
6. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken 3 minutes per side until golden.
7. Transfer skillet to oven. Bake 15-18 minutes until chicken hits 165°F.
8. Rest 5 minutes. Remove toothpicks (count them!).
9. Drizzle with balsamic glaze and shower with fresh basil.

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