Caprese Chicken

MAKES 4 SERVINGS

This is a pretty straightforward recipe, with basic ingredients. It’s destined to become your favorite summertime dinner. The chicken is prepared with olive oil, salt, pepper, and Italian seasoning. If you don’t have Italian seasoning, just substitute equal parts garlic powder, dried basil, and dried oregano instead.

INGREDIENTS

2 tablespoons оlivе oil, divided
2 pounds boneless, skinlеss chicken brеаsts
1 teaspoon salt
1 teaspoon black рерреr
1 teaspoon chili powder
1 tablespoon dried Italian seasoning
1 teaspoon sweet paprika
8 thick sliсеs riре tоmаtо
8 (1-ounce) slices fresh mozzarella cheese
8 medium basil leaves
4 tablespoons bаlsаmiс glaze оr bаlsаmiс reduction

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Heat a large cast-iron pan over medium heat and add 1 tablespoon of the olive oil.
3. While your oil is heating up, butterfly the chicken: cut each chicken breast from the side about three-quarters of the way through, then open the chicken and lay flat.
4. Rub each chicken breast with the remaining 1 tablespoon of olive oil and season with the salt, pepper, chili powder, Italian seasoning, and sweet paprika.
5. Place 2 slices of tomato, 2 slices of mozzarella cheese, and 2 basil leaves on one side of each chicken breast. Close the chicken breasts and use toothpicks to help keep them closed around the filling.
6. Transfer the stuffed chicken breasts to the pan and sear for about 5 minutes on each side, until golden brown.
7. Transfer the pan to the oven until the internal temperature reaches 165°F.
8. Transfer the chicken breasts to a plate and let rest 3–5 minutes.
9. Slice into ¼-inch slices and drizzle the balsamic glaze over the top of the chicken. Serve over your favorite salad: we suggest the Rustic Avocado and Corn Salad.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here