Baked Caprese Chicken
3 Tbsp Extra Virgin Olive Oil
1 tsp Dried Basil
1 tsp Dried Oregano
Himalayan Salt, to taste
6-8 Boneless Skinless Chicken Breasts
8 oz Fresh Mozzarella Cheese – Cut into 8 slices
2 Roma Tomatoes – Sliced
1/4 cup Casil Leaves – Chopped
For the Balsamic Glaze
1/2 cup Balsamic Vinegar
2 tbsp Stevia
Preheat oven to 400.
In a small bowl, combine 2 Tbsp olive oil, dried basil & dried oregano; season with salt and pepper to taste.
Using a fork, dip chicken breasts into the mixture. Make sure to coat evenly on both sides.
Heat the remaining 1 Tbsp olive oil in a large oven proof skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side.
Place into the oven and bake until chicken is completely cooked through, about 25-30 minutes.
While the chicken is cooking, make the balsamic glaze. To make the glaze, mix balsamic vinegar and stevia to a saucepan over medium heat. Bring to a slight boil and reduce by half, about 7 minutes; set aside and let cool.
After the chicken is cooked, top each chicken breast with a tomato slice & mozzarella cheese, then place back into the oven on broil for 2-3 minutes or until cheese is melted.
Serve, topped with fresh basil and drizzle with the balsamic glaze.
If you are following the 21 Day fix, this is 1r, 1b, 2tsp for 1 chicken breast.
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