Why is it that chefs and cooking magazines don't seem to tell us simple tricks that add a lot of flavor to a recipe? In this case, marinating the chicken with various spices softens the chicken and creates flavor. I learned this method in a number of other recipes that I was making.
Those dishes were designed for a long marinade, and generally a slow cooking process. The results are very good with this process, so why not try using it in other ways?
So what to use for a faster cooking method? In this Caprese stuffed chicken, I did exactly that. In doing so, I began to create the flavor layers that we always hear about food cooking shows.
I simply mixed salt, pepper, and generous amounts of dried oregano with olive oil. I poured it into the chicken, rubbed it, and put it in the fridge for 30 minutes to an hour.
I took the chicken out of the fridge and let it heat about 15 minutes. So, I was ready to bake the chicken. This chicken could easily be served with this marinade for a very tasty and quick preparation. I raised the plate adding fresh mozzarella. Pot roast recipe is also good for you check it.
Fresh mozzarella is perfect for this dish because it melts very slowly. Who doesn't love that kind of gooey, grilled cheese melted from their cheese?
Initially, I cooked the chicken for 15 minutes or so. Then I took the tray out of the oven and cut the breasts horizontally. The cut goes most of the way through. Then, thick slices of mozzarella were placed inside each sliced chicken breast and returned to the oven for another 15 minutes of cooking.
Also, to get the thick mozzarella slices for a good fusion, I took the mozzarella bar and cut horizontal slices instead of vertical slices. In doing so I had longer and thicker portions of mozzarella for the filling. This really ensured a sticky meltdown.
Going back to the cooking method, the two-step process ensured that the chicken was fully cooked and provided the perfect melting time for the cheese.
Those dishes were designed for a long marinade, and generally a slow cooking process. The results are very good with this process, so why not try using it in other ways?
So what to use for a faster cooking method? In this Caprese stuffed chicken, I did exactly that. In doing so, I began to create the flavor layers that we always hear about food cooking shows.
I simply mixed salt, pepper, and generous amounts of dried oregano with olive oil. I poured it into the chicken, rubbed it, and put it in the fridge for 30 minutes to an hour.
I took the chicken out of the fridge and let it heat about 15 minutes. So, I was ready to bake the chicken. This chicken could easily be served with this marinade for a very tasty and quick preparation. I raised the plate adding fresh mozzarella. Pot roast recipe is also good for you check it.
Fresh mozzarella is perfect for this dish because it melts very slowly. Who doesn't love that kind of gooey, grilled cheese melted from their cheese?
Initially, I cooked the chicken for 15 minutes or so. Then I took the tray out of the oven and cut the breasts horizontally. The cut goes most of the way through. Then, thick slices of mozzarella were placed inside each sliced chicken breast and returned to the oven for another 15 minutes of cooking.
Also, to get the thick mozzarella slices for a good fusion, I took the mozzarella bar and cut horizontal slices instead of vertical slices. In doing so I had longer and thicker portions of mozzarella for the filling. This really ensured a sticky meltdown.
Going back to the cooking method, the two-step process ensured that the chicken was fully cooked and provided the perfect melting time for the cheese.
ingredients
- 8 chicken breasts
- 1/4 cup olive oil
- 2 teaspoons of salt and pepper
- 3 - 4 tablespoons dried oregano
- 1/2 pound of mozzarella
Instructions
- Combine oil, salt, pepper, and oregano in a bowl and mix well.
- Place the chicken in a deep bowl and pour the marinade over the chicken. Rub the marinade on the chicken.
- Let marinate for 2 hours or overnight.
- Heat an outdoor grill over medium heat.
- Remove the chicken from the fridge and let it heat for 20 to 30 minutes.
- Cook chicken about 7 minutes per side.
- Remove the grill and place it on a cutting board.
- Make a horizontal cut in the middle of the chest. Make the cut almost completely, but do not do it completely.
- Meanwhile, cut the cheese into thick slices, about 1/4 inch, lengthwise.
- Take the cheese and insert it into the chicken cavity you created with the cut.
- Place on a baking sheet and cook in a 325-degree oven for 15 minutes.
- This should provide a good melt in the cheese and cook the chicken all the way through.
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