Caprese Chicken

Prep:

• If you are making your pesto from scratch, please prepare this before following the instructions below. 

  • My pesto recipe can be viewed at the button here: ​

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• Preheat oven to 375 degrees

• Slice your tomatoes into 1/4" slices

• Chop parsley for garnish as big or small as you'd like

• Slice buffalo mozzarella into 1/3" slices

• Line a deep baking dish with foil and spray with cooking oil

• Pat your chicken breasts dry with a paper towel

• Cut a row of slits into the top of each chicken breast, cutting 3 quarters of the way down, spacing each slit 1/2 inch apart

• Season each breast on all sides (making sure to get between the slices) with:

  • Salt

  • Pepper

  • Garlic powder

• Place each chicken breast in the pan and alternate adding a tomato slice and mozzarella slice into each slit, stuffing as deep as you can

• Place any extra tomato slices between your chicken breasts to create a wall, scattering the rest along the edges of the pan

• Spoon pesto over the top of your chicken breasts in a thin line

  • Try to keep this pesto very centered on the breast because it will spread out naturally once in the oven

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Bake:

• Bake uncovered for 25-30 minutes until the internal temperature of the chicken is 150 degrees

• Remove from the oven and use a spatula to place each chicken breast onto a wire rack to drain excess oil from the pesto for a few minutes

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Plate​

• Serve your chicken by topping with your fresh parsley garnish.

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This dish pairs exquisitely with Parmesan Mushroom Green Beans. Click the button below for the recipe!