I just recently discovered caprese salad and quickly fell madly in love with it! It’s simple and yet packs a punch of flavor! This is pairing that salad with chicken breasts. The leftovers are pretty amazing too! I love that not only did my husband and I enjoy this, but all 4 of our kids did too! Win win!
One of the keys to making this dish flavorful is making sure to marinate the chicken breasts for at least 4-6 hours. The breasts can be rather big and they need plenty of time to soak up the dressing. You can use a store bought marinade or I like this clean recipe here.
Baked Caprese Chicken: Serves 6
6 chicken breasts
2-3 cups balsamic vinaigrette
1-2 large tomatoes, thinly cut
15 basil leaves, thinly sliced
6 thick slices of mozzarella cheese, optional
Place chicken breasts in a large ziplock baggier (or container with lid), add balsamic vinaigrette and place in the refrigerator for 4-6 hours. Stir half way through.
Preheat oven to 400F. Place a piece of parchment paper on a cookie sheet and top with chicken breasts. Bake for 30-40 minutes or until internal temp is 165F. When chicken is done top each breast with a slice of mozzarella cheese and a slice of tomato. Place in the oven for an additional 3-4 minutes. You want to see the cheese just begin to soften but not completely melt. (I didn’t watch mine careful enough and the tomato began to slide off the chicken, easy fix though.) When cheese has softened, remove chicken from oven and top each breast with a generous portion of basil.
We had glorious leftover chicken the next day for lunch. I quickly stir fried some kale with olive oil, diced garlic and sea salt and then topped it with the chicken sliced up. Lunch was ready in about 5 minutes!