December is over and so are the numerous year-end festivities. Caprese Chicken is my suggestion to get back in shape in January. Chicken, tomatoes and Mozzarella are a great flavour combination and relatively low fat. If you are trying to keep carbs low as well, this dish provides a complete meal and doesn’t make you crave carbs afterwards. Chicken Caprese does not take much of your time for its preparation and is therefore perfect for weeknight dinners. I opted for cherry tomatoes because they add a little sweetness to the creamy Mozzarella and the hearty chicken.
This hot meal is a little twist on the traditional caprese summer salad. Culinary speaking, I have to admit that I am not always a seasonal eater. I am totally convinced that summer is a state of mind and I do not mind having melon and ham for dinner in winter or Raclette in summer. Chicken and cheese are all-season anyways; meaning only the taste of the tomatoes might not be as rich. Anyhow, summer foods are much healthier and if you want to eat cleaner after the holidays, going with the season is not an option because this would mean having a hearty fondue or meat with gratin dauphinois.
Caprese Chicken
Ingredients
- 4 boneless chicken breasts
- 6 tbsp olive oil
- 400 g cherry tomatoes
- 240 g Mozzarella
- fresh basil
- salt
- pepper
Instructions
- reheat the oven to 160°
- Drizzle the olive oil over the bottom of the roasting tin.
- Salt and pepper both sides of the chicken breasts and place them into the roasting tin.
- Cut the Mozzarella into thin slices and lay them on the chicken breasts.
- Cut the tomatoes in halves and add them to the tin. Finely chop the basil and sprinkle over the dish.
- Bake for 30 minutes.
- Rise the temperature to 200° and bake for another 15 minutes. Check if chicken has reached its desired doneness, then take it out of the oven.
- Enjoy!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
