Description
A quick caprese chicken is one of my favorites, as I can simply bake the chicken, and make a tomato and balsamic sauce while it's in the oven. The flavor combination of cooked tomatoes with balsamic vinegar is a staple in Italian cooking for a reason. Especially when topped with cheese, this recipe makes a great main to a side of roasted artichokes.
Time
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Cost
Total Cost:
Cost per Serving:
$2.94
Ingredients
Serving(s)
Chicken
- 2 lb Boneless skinless chicken breast
- 1 tbsp Extra virgin olive oil
- 1 tbsp Balsamic vinegar
- 1 tbsp Basil, dried
- 1 tsp Salt
Tomatoes
- 5 medium Tomato
- 1/4 cup Balsamic vinegar
- 4 tsp Minced garlic
- 1 tbsp Basil, dried
- 1/2 cup Shredded mozzarella cheese, low moisture part skim
Artichokes
- 2x14oz cans Artichokes
- 2 tbsp Balsamic vinegar
- 2 tbsp Minced garlic
- 1 tbsp Extra virgin olive oil
- 2 tbsp Basil, dried
- 1 tbsp Garlic powder
- 2 tsp Lemon pepper
Instructions
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- Drain and rinse your artichokes, and add to a large bowl. Season (vinegar, minced garlic, oil, basil, garlic powder, and lemon pepper), and transfer to an 9" square baking pan lined with aluminum foil
- Roast at 400F for about 25-30 minutes, or until done to your liking
- As the artichokes cook, start on the chicken. Cut up the tomatoes, and set aside. Cut the chicken into cutlets, about 3-4 per chicken breast. Pound the chicken to even thickness if necessary
- In a large bowl, combine the chicken with the seasonings (oil, vinegar, basil, and salt). Mix with your hands, and place onto a cookie sheet lined with parchment paper. Bake for 12-14 minutes at 400F, or until just 165F, not any over
- Meanwhile, in a large pan over medium heat, add balsamic vinegar to the skillet, and add garlic and cook until fragrant (about 1 minute). Add in the tomatoes and basil, and cook until the chicken is done, stirring occasionally
- Return chicken to skillet and nestle with tomatoes. Top each piece of chicken with cheese, and cover the skillet to melt the cheese. Cover and cook for an additional minute until the cheese is melted, and serve
Nutrition Facts
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Total Fat: 13.4g (17%
17 % of Daily Value (78 g)
)
Saturated Fat: 3.2g (16%
16 % of Daily Value (20 g)
)
Polyunsaturated Fat: 1.7g
Monounsaturated Fat: 6.2g
Cholesterol: 140mg (47%
47 % of Daily Value (300 mg)
)
Sodium: 1000mg (43%
43 % of Daily Value (2300 mg)
)
Total Carbohydrate: 17.5g (6%
6 % of Daily Value (275 g)
)
Fiber: 4.7g (17%
17 % of Daily Value (28 g)
)
Net Carbs: 12.8g
Total Sugar: 6.6g
Protein: 46.6g (93%
93 % of Daily Value (50 g)
)
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Vitamin B12: 0.53mcg (22%
22 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.05mcg (0%
0 % of Daily Value (20 mcg)
)
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Calcium: 161mg (12%
12 % of Daily Value (1300 mg)
)
Iron: 2.76mg (15%
15 % of Daily Value (18 mg)
)
Magnesium: 96mg (23%
23 % of Daily Value (420 mg)
)
Potassium: 1080mg (23%
23 % of Daily Value (4700 mg)
)
:
:
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:
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41.1
:
8.5
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:
9.2
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