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Carhartt Family Wines

Pollo Caprese

Pairs well with 2018 Quello Grande

Shop Wines

Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes


  • 4 skinless, boneless chicken breasts
  • Salt and black pepper
  • 8 oz. mozzarella, sliced 1/4 inch thick
  • Small heirloom or roma tomatoes, cut into 1/2 inch pieces
  • 1.5 cups fresh basil leaves, rinsed & dried
  • 1 tbsp. olive oil
  • 4 garlic cloves, thinly sliced
  • Pesto, homemade or storebought


  1. Pat chicken dry and cut a pocket into the thick side of each breast, lengthwise, without cutting through to the other side. Salt and pepper the breasts inside and out. Stuff each breast with sliced mozzarella, 2-3 slices of tomato, and 4-5 basil leaves. Pull the chicken over the filling as much as possible, and set it aside. 
  2. Heat olive oil in a 12-inch nonstick skillet over medium heat. Saute the garlic for about 4 minutes, or until golden brown. Scoop out the garlic with a slotted spoon, and place it on a paper towel, leaving the remaining oil in the pan. 
  3. Increase the heat to medium-high, and saute the chicken until lightly browned on the bottom, about 6 minutes. Flip and cook the other side for about 5 minutes – if it’s too brown too quickly, lower the heat. Cover and cook for 2-3 more minutes, until cooked through thoroughly.
  4. Remove with a spatula to a platter or four plates, dividing the pan juices evenly over the breasts. Garnish with a little pesto, reserved garlic slices, and remaining fresh basil leaves.