Caprese Pesto Chicken

Caprese Pesto Chicken

Serves 4

Ingredients

• 4 - 4 oz Chicken breasts (Springer is my preferred brand)

• ½ Tsp Seasoned Salt

• 2 Tbsp Olive Oil

• ½ Tsp Black Pepper

• 16 slices Fresh Compari Tomatoes, sliced (4 for each breast)

• 8 Fresh Mozzarella Slices, cut in halves (4 for each breast)

• 4 Tbsp Pesto

• 1-2 Tbsp Fresh Basil julienned for garnish

• Balsamic Glaze for garnish

Directions

Preheat the oven to 400°F.

1. Place chicken on a cutting board and make 4 vertical incisions not quite all the way through (about ⅔), then add the chicken to a gallon zip top bag. Add the olive oil, pesto, seasoned salt and pepper.  

2. Mix all ingredients in the bag so the chicken is well coated.  

3. Let the chicken marinate for a few hours or all day.

4. Place a wire rack on an aluminum foil lined rimmed baking sheet and spray with nonstick cooking spray.

5. Add the chicken to the foil lined baking sheet and stuff a slice of tomato and mozzarella into each pocket.  Bake for about 20-22 minutes or until the internal temperature reaches 165F.  Broil for 2-3 minutes until golden.  

**Always keep an eye on your food when broiling**

Garnish with 2 tablespoons of basil and balsamic glaze.

NOTE: This recipe can be made ahead of time and just cover the sheet pan with foil and leave in the refrigerator until you are ready to cook.