Chicken Caprese Skillet
Note: Simple, but packed with flavor, this easy skillet dinner, loaded with cherry tomatoes, basil and mozzarella-stuffed chicken breasts, tastes like a bite of summer. Round out this meal with toasted garlic bread and a crisp green salad. From Meredith Deeds.
• 4 boneless, skinless chicken breasts
• 1/2 tsp. salt, divided
• 1/4 tsp. freshly ground black pepper
• 4 (1/4-in. thick) slices fresh mozzarella (about 4 oz.)
• 2 tbsp. pesto (store-bought or homemade)
• 2 tbsp. olive oil
• 2 garlic cloves, minced
• 1/4 tsp. red pepper flakes
• 3 c. cherry tomatoes
• 1/4 c. water
• 2 tbsp. balsamic vinegar
• 1/4 c. chopped basil
Preheat oven to 400 degrees. Cut a pocket in each chicken breast by making a horizontal slit along the long edge, being careful to not cut through to the opposite side. Season the chicken breasts with 1/4 teaspoon salt and pepper.
Spread some of the pesto on top of each mozzarella slice and insert 1 slice of cheese into each chicken breast pocket. Press edges of chicken together to seal.
Heat oil in an ovenproof 12-inch skillet over medium-high heat. Add the chicken breast and cook, turning once, until lightly browned on both sides, about 2 to 3 minutes a side. Transfer to a plate.
Add the garlic and red pepper flakes to the skillet and cook, stirring, for 30 seconds or until fragrant. Add the tomatoes, water and remaining 1/4 teaspoon salt and cook, scraping the bottom of the pan to release all the brown bits, for another 2 to 3 minutes, or until just beginning to soften. Remove from heat and add the vinegar.
Nestle the chicken breasts in the tomatoes and place skillet in the oven. Bake for 15 to 20 minutes or until the chicken breasts are cooked through. Garnish with chopped basil and serve.
Nutrition information per serving:
Calories 395 Fat 20 g Sodium 570 mg
Carbohydrates 9 g Saturated fat 6 g Total sugars 5 g
Protein 44 g Cholesterol 120 mg Dietary fiber 2 g
Exchanges per serving: ½ carb, 6 medium-fat protein.