Delicious Recipes CHICKEN CAPRESE

Delicious! We've made it twice now. Second time I only had cherry tomatoes I needed to use up, and they worked great. If you use larger chicken breasts, half is a good portion with the broccoli. We save the second half for lunch the next day.


If you have smaller/thinner chicken breasts, it's harder to keep the contents in place, but it can be done!

It was really good! And I will do it again. The only two things I will do it differently next time is that I will add tomatos with broccoli in the oven last 15 minutes with chicken and not the same time so the won't be so brown. I won't bake it on alu folia. I think it's better with normal baking paper.

Ingredients:

• 8 cocktail or small tomatoes sliced
• 4-6 slices fresh mozzarella or 6 ounces grated mozzarella cheese
• DeLallo balsamic glaze
• Fresh basil slivered
• 2 skinless boneless chicken breasts
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 jar DeLallo Traditional Basil Simply Pesto

Instructions:

1. Preheat the oven to 400 degrees F.
2. Use a sharp, thin knife to slice the chicken breasts in half lengthwise. Season both sides with kosher salt and freshly ground black pepper. Heat a large oven-proof skillet over medium high heat and add the olive oil and butter. Once the butter has melted into the olive oil, add the chicken breasts to the pan, being careful not to crowd. Cook on each side until lightly browned, about 3-4 minutes each.
3. Slather the tops of each chicken breast with the basil pesto, about 1-2 tablespoons per chicken breast. Top each chicken breast with a slice of mozzarella and a few slices of tomato. Put the skillet in the oven and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165 degrees. F. Remove from the oven and garnish with fresh basil and a drizzle of balsamic glaze.