Tuesday, November 8, 2016

Chicken Pesto Caprese

One of my favorite things to do is cook! The other night I made Chicken Pesto Caprese for the first time. It turned out so yummy and it is HUSBAND approved. Let me know what you think?

Chicken Pesto Caprese
Andrea Correa 


4 - 6 Boneless Skinless Chicken Breasts halved 
1 Jar of refrigerated Pesto-- I used the Bertolli Brand.
2 -3  sliced tomatoes 
1 cup mozzarella sliced 
Sea salt / Pepper for taste
3 tablespoons olive oil 


Heat pan to medium and add 3 tablespoons of Olive Oil. 
Season chicken with sea salt & pepper on both sides.
Place chicken in pan.
Cook for 5-10 mins and flip.
With a spoon add Pesto to the top of each chicken breast. 
Add sliced tomatoes and slices of mozzarella cheese. 
Add a little more olive oil, Pesto and water to the bottom of the pan. 
Put the lid on  he pan and cook on low for 20 minutes or until chicken is no longer pink in center.
Remove from stove top . I added extra tomatoes to the side .
Serve with side salad, brown rice or pasta. 

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