Caprese Chicken

 

Caprese salad is a family favorite - and in Autumn's new cookbook - FIXATE - she had a great idea to add it to chicken! Great, fresh summer recipe and really quite simple!

What you need:

• Raw boneless, skinless chicken breast (as many as you plan on making!)
• Ground black pepper
• Extra virgin olive oil
• 2 tsp pesto sauce (per chicken breast)
• Fresh Basil Pesto sauce recipe here!
• Fresh Basil Leaves
• 1 slice of fresh mozzarella (per chicken breast)
• Tomato slices

 

What you need to do:

1. Season both sides of the chicken evenly with pepper (I am a garlic lover so I also added a pinch of granulated garlic to the chicken!)
2. Heat oil in nonstick skillet over medium heat
3. Add chicken, cook for 3-4 minutes on each side (until no longer pink in the middle)
4. Top chicken with pesto, mozzarella, and tomato.
5. Reduce heat to low and cook, covered for 1-2 minutes or until cheese and tomatoes are softened.
6. Top with fresh basil and enjoy!

Fresh Basil Pesto!

So amazing with all the basil I had from my garden! Felt light and fresh - great way to switch up my typical chicken!

 

What you need:

• 2 packed cups of fresh basil leaves
• 2-3 cloves of garlic (peeled)
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Sea salt and pepper to taste
• 1/2 cup of freshly grated parmesan cheese

What you need to do:

1. Combine basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
2. Add 1/2 cup of the oil and process until smooth.
3. Season with salt and pepper
4. Add the remaining oil and pulse.
5. Transfer into a serving dish and add cheese.
6. Mix well.
7. Enjoy!