Baked Chicken Caprese
35 min4
Chicken breasts baked with a balsamic-pesto glaze, roasted tomatoes, and melted mozzarella.
| prepPreheat oven to 425°F / 220°C | ||||||
| prepLightly grease a 9×13″ baking dish | ||||||
| prepFlatten chicken breasts to uniform thickness | ||||||
| 30 ml low sodium chicken broth | Whisk sauce | Place chicken, drizzle sauce, add tomatoes | Bake 425°F / 220°C, 18–22 min until 165°F | Top with mozzarella | Broil 1–2 min until melted | Sprinkle basil & serve |
| 30 ml balsamic vinegar | ||||||
| 15 ml olive oil | ||||||
| 15 ml basil pesto | ||||||
| 15 ml honey | ||||||
| 1 teaspoon corn starch | ||||||
| 2 cloves garlic, finely minced | ||||||
| 1 teaspoon salt | ||||||
| ¼ teaspoon black pepper | ||||||
| 4 boneless, skinless chicken breasts | ||||||
| 300 g cherry tomatoes | ||||||
| 115 g shredded mozzarella cheese | ||||||
| fresh basil, chopped | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.