Caprese Chicken Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
446 kcal
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Course
Main Course
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Cuisine
American
Caprese Chicken Recipe
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One Pan, Cheesy, Fresh and Delicious with Cheese Pulls, Pesto and Lovely Bright Red Tomatoes! Who Can Resist this restaurant quality Caprese Chicken Recipe? Not ME!One Pan, Cheesy, Fresh and Delicious with Cheese Pulls, Pesto and Lovely Bright Red Tomatoes! Who Can Resist this restaurant quality Caprese Chicken Recipe? Not ME!
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Ingredients
- 4 lb chicken breast skinless/boneless
- ½ Cup pesto store bought is fine
- ½ Cup Parmesan Cheese grated
- 4 Tbs butter
- 2 oz cream cheese
- 1 tbs minced garlic
- ½ cup Parmesan Cheese
- 4 leaves basil chiffonade
- 1 tbs balsamic vinegar
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Instructions
for the chicken breasts
- Preheat the oven to 350 and spray a 9x13 pan with non stick spray.
- Cut 4 large chicken breasts completely in half as pictured.
- Butterfly each of those chicken breasts by cutting each one nearly in half again
- Spoon 2 heaping teaspoon of pesto on each half
- Top with 2 heaping teaspoon of shredded parmesan cheese.
- Close the top half of the chicken over the bottom half and lay it into a baking dish
- Once all of the chicken breasts have been prepared and laid into the baking dish, sprinkle the tomato halves over the top and sprinkle any remaining pesto and parmesan over the top as well.
For the Sauce
- In a saucepan over medium heat on the stovetop heat butter, cream cheese, garlic and parmesan until melted. Whisk to remove any lumps as it heats.
- As soon as the sauce melts, pour it over the chicken
Bake
- Bake the chicken dish, uncovered for 35 minutes or until the chicken has cooked through.
- Remove from the oven and sprinkle with fresh basil chiffonade and drizzle with balsamic vinegar. Serve hot.
Notes
- PRO TIP: For best flavor, top with some grated fresh mozzarella as well.
- For a lighter version, don't make the cheese sauce, simply top with fresh mozzarella slices.
- Try mozzarella slices on the inside of the chicken.
- Sprinkle fresh basil over the top.
- Bake as many or as few as you like in a single baking dish. You can see from the photos that I had to use a large baking dish and a small one to serve the crowd that I fed!
- When cutting the chicken breasts in half, leave about ½ an inch at the side that isn't cut so that it holds together.
- If you buy the chicken breasts that are HUGE (about a lb per each), you'll need to cut those in half and then butterfly them as I have in the photos. Small organic chicken breasts, you can simply butterfly.
Nutrition Information
Show Details
Calories
446kcal
(22%)
Carbohydrates
3g
(1%)
Protein
54g
(108%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Cholesterol
178mg
(59%)
Sodium
682mg
(28%)
Potassium
860mg
(25%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
764IU
(15%)
Vitamin C
3mg
(3%)
Calcium
195mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 3g | 1% |
| Protein | 54g | 108% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 178mg | 59% |
| Sodium | 682mg | 28% |
| Potassium | 860mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 764IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 195mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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