Thursday, April 4, 2013

Caprese-Style Baked Chicken

Baked chicken is one of my go to's fairly easy to make and tastes good too.  The trick is to mix up the flavors so it is fun to eat too.


4 tablespoons red wine vinegar
1 teaspoon garlic
2 teaspoon dijon mustard
1 teaspoon dried mint
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
3 fresh roma tomatoes - diced
1/4 cup fresh basil - chopped
3 boneless chicken breasts
4 oz fresh mozzarella
4 oz whole wheat thin spaghetti

Whisk together vinegar, garlic, mustard, mint, 1/2 teaspoon salt, and pepper.  Gradually add olive oil and whisk constantly to throughly mix the dressing.

In a medium bowl, combine tomatoes, basil, 2 oz of diced fresh mozzarella, and 4 tablespoons of the dressing.  Cover and put in the fridge.

Cut the chicken breasts in half and pound flat  - I use the bumpy side of the meat tenderizer so that when I pour the rest of the dressing on, it marinates fully.  Place flattened chicken breasts in a baking dish and pour the rest of the dressing over all the chicken.  Cover with plastic wrap and place in the fridge to marinate for 30 minutes or more.

Heat oven to 350.  Take plastic wrap off chicken and bake chicken for 25 minutes.  After 20 minutes, place thinly sliced fresh mozzarella on top of each chicken piece and season with salt and pepper.

While the chicken is baking.  Prepare the whole wheat spaghetti according to package directions.  Toss the pasta with half the tomato mixture.  Serve the chicken with tomato mixture as well.

If you have leftovers, I recommend chopping up the chicken breast and putting all the 


Ingredients for Dressing

Whisking the dressing

Tomatoes, Basil and Dressing mixed together

Chicken Breasts flattened and ready for marinade

Marinade poured over the top

Adding Fresh Mozzarella for the last 5 minutes of baking

Added fresh mozzarella into the tomato salad

Finished chicken and pasta

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