Part of my eating better plan is to eat less carbs/ refined carbs. I am a carboholic. Give me bread, give me pasta, give me white rice!!!! I want it, I need it. At least I think I need it. This recipe I'm about to share with you is a great pasta free dish if you want it to be. Personally I just couldn't picture pasta with it. So my friends, I give to you my take on Caprese Chicken from the Novice Chef. I served mine with sautéed zucchini and simple salads.
Ingredients:
2 to 3 skinless, boneless chicken breasts
salt & black pepper
1 tablespoon olive oil
3 large garlic cloves, minced
1 pint cherry or grape tomatoes, halved
5 to 6 large basil leaves chopped or torn
mozzarella, to taste, sliced in 1/2 inch thick slices or shredded
balsamic vinegar, to taste
splash of white wine
Preheat oven to 375.
Salt and pepper both sides of the chicken breasts and set aside.
In a large oven safe pan or cast iron skillet, over medium-high heat, heat the 1 tablespoon olive oil. Add chicken and cook for a few minutes on each side to brown. Add in garlic and cook until fragrant, add tomatoes and deglaze with a splash of white wine. Continue to sauté the tomatoes and garlic for a few minutes. Add in basil and balsamic and stir. Place pan in oven and cook chicken till about 140 degrees and top with mozzarella. Allow the mozzarella to melt and the chicken to reach 165 degrees internal temp. Serve with chicken with tomatoes, basil, and balsamic sauce on top.
While my chicken was cooking in the oven, I sautéed up some sliced zucchini with a bit of salt and pepper. The end result of the dish was a light, refreshing, flavorful meal that I see popping up in my meal rotation more often.
salt & black pepper
1 tablespoon olive oil
3 large garlic cloves, minced
1 pint cherry or grape tomatoes, halved
5 to 6 large basil leaves chopped or torn
mozzarella, to taste, sliced in 1/2 inch thick slices or shredded
balsamic vinegar, to taste
splash of white wine
Preheat oven to 375.
Salt and pepper both sides of the chicken breasts and set aside.
In a large oven safe pan or cast iron skillet, over medium-high heat, heat the 1 tablespoon olive oil. Add chicken and cook for a few minutes on each side to brown. Add in garlic and cook until fragrant, add tomatoes and deglaze with a splash of white wine. Continue to sauté the tomatoes and garlic for a few minutes. Add in basil and balsamic and stir. Place pan in oven and cook chicken till about 140 degrees and top with mozzarella. Allow the mozzarella to melt and the chicken to reach 165 degrees internal temp. Serve with chicken with tomatoes, basil, and balsamic sauce on top.
While my chicken was cooking in the oven, I sautéed up some sliced zucchini with a bit of salt and pepper. The end result of the dish was a light, refreshing, flavorful meal that I see popping up in my meal rotation more often.
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