Rule #192: Dinner should always be both simple and delicious.
This Caprese Chicken is truly one of those “holy crap, babe, definitely a repeat” meals according to Mr. Jon Boy the Food Critic Husband. When I got that nod of approval after a few rounds of trying out this recipe in different ways, I knew it was time to go public with the good news.
The flavors in this delicious, simple dish are meant to mirror those of the traditional Caprese Salad with all the yummy tomato, basil, and mozzarella goodness.
First things first: marinate your chicken breasts in about 1/2 a bottle of Italian dressing at least 6 hours or up to overnight. You can skip this step, but I’d recommend it simply because it really gets all that Italian flavored goodness into the chicken. Just gives dinner one more step up!
When you’re ready to cook, discard the marinade. Place the chicken breasts in a shallow baking dish sprayed with cooking spray.
Next, spoon a heaping tablespoon of basil pesto onto each chicken breast.
Then, place fresh mozzarella slices over top of the pesto.
Next, top with slices of a very ripe and oh-so-beautiful tomato.
After that, drizzle on some olive oil and sprinkle some salt and pepper over top of the tomatoes.
Bake at 350 for 35-40 minutes; then, broil at 550 until the tomatoes are slightly charred and the mozzarella slightly browned (about 4 minutes).
Garnish with fresh, chopped basil and a little balsamic vinegar or glaze. This Trader Joe’s Balsamic Glaze is our absolute favorite!
The best part is that this dish is low carb, low calorie, and yet still full of tons of flavor! It’s also packed of protein so your tummy and your waistline will both be quite delighted at this little number.
Asparagus with Balsamic Tomatoes
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Roasted, Shaved Brussels Sprouts
I hope you can add this to your Dinner Rotation Dance Card. He’s truly a fantastic little partner.
2 large boneless, skinless chicken breasts
½ 16-oz. bottle Italian dressing
2 heaping tbs. green pesto
1 8-oz. ball fresh mozzarella cheese, cut into ½” slices
1 large tomato, cut into ½” slices
Extra-virgin olive oil
Freshly ground black pepper
Balsamic glaze or vinegar, for garnish
Fresh basil, julienned, for garnish
Place chicken breasts in a shallow dish or Ziploc bag. Pour in half of the Italian dressing, turning chicken to coat. Either cover the dish with plastic wrap or seal the Ziploc bag and place in the refrigerator to marinate at least 6 hours or overnight.
Preheat oven to 350.
Remove chicken from marinade; discard marinade. Place chicken breasts in an oven-proof dish. Place a heaping tablespoon of green pesto onto each piece of chicken, spreading it gently overtop. Then cover the chicken and pesto with mozzarella slices, then tomato slices. Drizzle some olive oil over the tops of the tomatoes, then sprinkle with a bit of salt and pepper.
Bake at 350 for 35-40 minutes, until cooked through. Turn the oven on to broil (550 degrees); broil until cheese turns golden and tomatoes are slightly charred, about 4 minutes. Be sure to watch carefully to prevent burning.
Remove from oven and allow to cool for 5 minutes. Drizzle with either a balsamic glaze or balsamic vinegar, then garnish with fresh basil.