This chicken is so easy. Like SO easy and really yummy. I can’t really say much else. I cooked this with roasted cauliflower and balsamic glaze – which you can make yourself by reducing balsamic vinegar, but I buy it in bulk since I use it so often. You can buy it at most grocery stores already ‘glazed’ up with all the work done for you!
- Two chicken breasts
- 1 tbsp olive oil
- 1 cup pesto sauce (purchased or made from scratch. Here is my pesto sauce recipe.)
- 1/2 cup sliced tomatoes (I used grape tomatoes b/c that’s what was in my pantry)
- 1/2 cup shredded mozzarella cheese
- Fresh ground pepper
- Balsamic glaze
- Your choice of vegetable side
- Preheat oven to 375 degrees.
- Cut any excess fat off of chicken
- Cover each chicken breast with plastic wrap and pound until they are thin and the same thickness.
- Sprinkle salt and pepper lightly on both sides of the chicken breast
- Heat olive oil to medium heat
- Place chicken breast in the pan and sear for about 2 minutes on each side.
- Remove from heat
- Spray a small glass or metal baking dish with non-stick spray or oil
- In the pan, place both chicken breasts.
- Top each chicken breast with 1/2 cup of pesto. Spread out across the breast evenly.
- Cover with foil and place in oven for 25 minutes
- Uncover and bake for another 5 minutes
- Check temperature of chicken, it should be at 165 when using a thermometer.
- When complete, pull from oven. Sprinkle each chicken breast with half of the cheese.
- Uncover. Place back in oven on low broil for about 1-2 minutes until cheese is brown and melted. Keep your eye on the chicken as you don’t want to broil too long and dry out the chicken.
- Pull from oven and let rest for a few minutes.
- Plate and top with tomatoes, then drizzle with balsamic glaze.
Chicken searing in pan
Chicken in pan, covered in pesto
Chicken baked in pesto for 25 minutes
Chicken post-cheese broil
Final product – served with roasted cauliflower
I like to spend money, especially on beauty items, beauty treatments and clothing/shoes/accessories. Such odd behavior for a female right? I work to trim my part of the household budget by not eating breakfast or lunch out. This is also a great way to cut calories during the day and allows me to eat dinners that may be slightly higher in calories. Sometimes after a long day a girl just wants CREAM SAUCE for dinner!!!!
Since I bring lunch to work, I have to choose food items that do well with the kitchen tools I have at work: fridge, microwave, basic silverware and toaster oven. This caprese salad is a little unorthodox since I use cherry tomatoes vs. slicing vine ripened tomatoes. As I usually take a double or triple batch of salad for the whole week, the cherry tomatoes hold up a little better once they are halved and placed in the fridge.
If avocados are in season, I will chop one at the office and add it to the salad. This is freaking yummy and if you really want to replace calories w/ better calories, the avocado can replace the cheese but keeps the creaminess. I sometimes will take ciabatta bread or even a bagel thin to eat with the salad for a firm texture and to get a few carbs. I highly recommend this for lunch, for a quick snack or even for an appetizer that will impress friends with its freshness!
- 1 carton cherubs (about 1.5 cups of cherry tomatoes)
- 1/2 ball fresh mozzarella (sliced into rings, then sliced into strips, then cut into small cubes about 1/2 inch by 1/2 inch)
- 2 -3 tbsp chopped fresh basil (I use 3 but I looove basil)
- 1 tbsp EVOO
- 1 tbsp balsamic vinegar
- salt and pepper to taste (I use a good pinch of salt and about 1 tsp pepper)
- Chopped avocado (optional)
- Slice all cherry tomatoes in half (check THIS out – its a great hack on cutting cherry tomatoes)
- Place tomatoes, cubed cheese, basil, evoo, balsamic, salt, & pepper into small bowl with tight-fitting lid.
- Roll bowl around slowly and gently to mix the ingredients without puncturing or damaging the tomatoes. Do this for about 1 minute – turning on its head, sides, etc. – just rolling gently to mix.
- Taste – then add in more salt, pepper, olive or balsamic. Everyone likes a bit more of one ingredient.
- Remove lid and stir in avocado if using
- Serve with bread if using
Tomatoes halved and cheese cubes in small bowl
All ingredients (minus avocado) in bowl
All ingredients slowly tossed in bowl with lid on
Final product – take to work or enjoy immediately!