Sunday, August 26, 2012

Caprese Chicken

With Fall just around the corner I am trying to take advantage of summer's freshest produce while I still can.  And nothing says fresh like a Caprese Salad with fresh basil and juicy tomatoes. I put the three main ingredients of this famous salad inside of a chicken breast, dipped it in breadcrumbs and baked it until the cheese started to melt out and the chicken was tender. A fresh and flavorful to celebrate the ending of a wonderful summer.
You can easily add more chicken and the ingredients to this recipe but I based my measurements using only two breast.

Caprese Chicken
- 2 chicken breast
- 1/4 cup Italian Style Breadcrumbs
- 1 Egg white
- 1/4 cup chopped fresh basil
- 1 medium tomato, sliced
- 1/2 cup light shredded mozzarella cheese
-  salt and pepper
- drizzle of olive oil

- Open up the chicken breast by slicing it down the side. This will form a pocket for the stuffing.
Salt and pepper both sides of the chicken.
- Add 2 to 3 slices of tomatoes, 1/4 cup of the cheese and half of the fresh basil to each breast. Sprinkle with salt and pepper.

- Fold the chicken breast over, keeping the salad inside of the chicken. Seal with several toothpicks.
- In two separate bowls add the egg white and the breadcrumbs. Dip the chicken into the egg white then the breadcrumbs and cover completely. Place the chicken inside of a baking dish. (If there are breadcrumbs remaining sprinkle them over the chicken).
- Drizzle each breast with olive oil.

Bake on 350 degrees for 30 minutes. 

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