Wednesday, August 28, 2013

Caprese Chicken

I love easy, healthy entrees.  This dinner is simple and straightforward to make, yet tastes totally gourmet and looks great too.  My husband's reaction was something along the lines of, "Wow, fancy," which means he was totally impressed.  Did I mention how healthy this meal is?  Lean protein, heart-healthy olive oil, basil, and red peppers in this Mediterranean dish.
Ok, false advertising...this is not really "caprese" chicken, as I used red peppers instead of tomatoes...but it looks very caprese-like.  And it tastes so good, so whatever I'm calling it, just try it.

1 lb. Chicken Breasts (boneless, skinless; 3-4 breasts)
2 Tbsp. Balsamic Vinegar

3 Tbsp. Extra Virgin Olive Oil, Divided
1 Tbsp. Minced Garlic
1/2 Red Pepper, Cut into Strips
4 Basil Leaves
4 oz. Fresh Mozzarella, cut into 3-4 slices (one per chicken breast)

1.  Marinade chicken breasts in balsamic vinegar, 2 Tbsp. of the olive oil, and the garlic for 2-3 hours.
2.  Grill chicken breasts, bake, or sautee on stovetop until cooked through (I baked at 350 for about 15-20 min).
3.  While chicken is cooking, heat remaining 1 Tbsp. olive oil in skillet.  Add red pepper strips and saute for 5-7 minutes, or until soft and cooked thoroughly.
4.  Place one chicken breast on a plate.  Top with a slice of Mozzarella, then basil leaf, then 3-4 red pepper strips.

Serve immediately and enjoy!

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