The other day, an idea popped into my head: Caprese Chicken. Why had I never in my life had Caprese chicken. It sounded brilliant. And when I was done reaching over and patting myself on the back for such a delicious idea, I walked to the grocery store to pick up what I needed. Yes, walked. I still have no car so I had to either walk and get what I needed or wait for Pete to come home, borrow his car, then have this another day.
I was glad I walked. This was well worth it.
What You’ll Need:
- 8 chicken breast tenderloins
- 1/2 pint grape tomatoes
- 4oz. mozzarella cheese
- 10 basil leaves
- 4 cloves garlic
- Italian seasoning
What You’ll Do:
Preheat the oven to 400. Put the chicken on a foil-lined cookie sheet. Sprinkle (generously) with salt, pepper, and Italian seasoning. Flip the chicken over and season the other side. Bake 10 minutes. Then, flip the chicken over and bake for another ten minutes.
While that’s happening, chop the grape tomatoes in half. I was thinking about trying the method going around Pinterest where you are supposed to put them all on a plate with a plate on top and one slice cuts them all, but it felt like too much work.
Slice the cheese, cut the basil leaves in half, and mince the garlic.
Sprinkle the garlic on the chicken.
Top with cheese.
Then tomatoes (skin side up).
Then the basil.
Bake another ten minutes until the cheese is melted. The tomatoes will slide a little, but you can just pick them up and put them back on top of your chicken before serving. And there you have it: Caprese chicken.
Pete said this would be great with a balsamic drizzle, but I’m not crazy about balsamic and chicken.