Need a super easy, quick dinner idea that`s absolutely delish & perfect for those hectic days? I`m talking 4 main ingredients & on the table in less than 30 minutes kind of quick & easy. Well, this simple man`s plan to healthier eating has the answer in the form of Weeknight Caprese Chicken. Really, this dish couldn`t be any easier but it`s so ridiculously good. The humble everyday chicken breast is stuffed with creamy fresh Mozzarella, sliced tomato & herbalicious basil, then baked for about 20 minutes. Additionally this recipe is gluten free & low carb making it a good choice for people with certain dietary restrictions. I`m pretty positive this is going to find a spot in your dinner rotation. I served this with a roasted red pepper puree but any pesto or a little balsamic reduction would go beautifully.
Here`s all you`ll need for your Weeknight Caprese Chicken:
Chicken Breasts- 4
Fresh Mozzarella- 4oz thinly sliced
Roma Tomatoes- 2 halved & thinly sliced
Fresh Basil- a small bunch, leaves separated
S & PA look at the players. Can you tell from the mozzarella I like Costco? Obviously a multipack. Go big or go home.Start by slicing the cheese & tomatoes. Separate the basil leaves. I love these cutting mats! All different colors, they take up zero space & you get the super cool overlay effect. I`m easily entertained, what can I say! Preheat your oven to 400 degrees.Take your chicken & make 3 or 4 cuts crosswise about 3/4 of the way through. See what I mean by the colors & cool overlay look.To each cut add a slice of cheese & tomato. Slide a basil leaf in there. Season with a little S & P. You`re ready to go! Haven`t lost you yet right. Definitely not rocket science here.Line a baking sheet with foil & lightly grease or give it a shot of cooking spray. Add the stuffed chicken breasts & bake about 20 minutes or until cooked through. Does anyone else LOVE their toaster oven. They`re perfect for so many things & you don`t have to heat up the whole kitchen. It was like 95 degrees here today so no way was I turning on the big oven much less the stove.
That`s all there is to it! Dinner`s ready. As I said I served this with roasted red peppers which I added a touch of salt & blended until smooth. Any type of pesto would also be amazing as would reducing a little balsamic vinegar but like I said, no stove for me today. Just too hot!
Plate, serve & enjoy your Weeknight Caprese Chicken!
If you enjoy this recipe you might also take a look at my Quick Mushroom Ragu with Squash & Creamy Polenta , Cajun Spiced Tilapia with Stewed Tomatoes & Peppers or Easy Weeknight Teriyaki Chicken .