|Have you heard? I have a new book coming out that I authored with Rachel Gregory, a board-certified Nutrition Specialist, Athletic Trainer and Strength and Conditioning Coach. It's called the 21-Day Ketogenic Diet Weight Loss Challenge: Recipes and Workouts for a Slimmer, Healthier You and it's available for pre-order now.|
The trick to this Italian marinated baked chicken caprese is to give the tomatoes a quick jaunt in the oven to caramelize a bit before you stuff them into the chicken. This cooks off the extra moisture, leaving flavor packed morsels.
This recipe and others can be found in the new keto book I co-authored with Rachel Gregory, a board-certified Nutrition Specialist, Athletic Trainer and Strength and Conditioning Coach.
She did all the hard work, and I helped with the fun part: the food! It’s called the 21-Day Ketogenic Diet Weight Loss Challenge: Recipes and Workouts for a Slimmer, Healthier You and it’s available for pre-order now if you’re looking for a more structured way to get into keto.
Italian Marinated Baked Chicken Caprese
Egg Free/Nut Free
Serves 4 | 4.5 net carbs
Per serving: 380 calories, 26g fat, 6g carb, 2g fiber, 30g protein
- 4 plum tomatoes
- 3 tablespoons extra virgin olive oil, divided
- Garlic salt
- Freshly ground black pepper
- 10 fresh basil leaves, divided
- 4 (4 ounce) boneless chicken breasts
- 16 small herb marinated mozzarella balls (about 4 ounces)
- 6 garlic cloves, minced
- 1 tablespoon Mediterranean spice blend
- 1 tablespoon Italian Seasoning (you can use two if you don’t have Mediterranean spice blend).
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and grease it with your choice of oil (I chose olive oil, you can also use coconut oil).
- Slice the plum tomatoes into ¼ inch thick slices and place them flat on the prepared baking sheet in a single layer, no overlapping. Drizzle 1 tablespoon of olive oil over the top, then sprinkle with garlic salt and pepper. Chop about 5 basil leaves and sprinkle those over the top of the tomatoes as well. Bake for 20 minutes then remove from the oven and let cool.
- Pound the chicken breasts to about a 1-inch thickness, and then cut a horizontal slit into each to form a pocket.
- Place the remaining fresh basil leaves inside the butterflied breasts, then top each breast with 4 mozzarella balls. Sprinkle equal amounts of garlic over each.
- Use a fork to lift the tomatoes and lay them on top of the mozzarella. Drizzle the remaining 2 tablespoons of oil over the breasts then sprinkle the Mediterranean spice blend, a decent dose of garlic salt, ground pepper, and Italian seasoning over the breasts.
- Place the stuffed chicken breasts in a glass baking dish, or on a baking sheet lined with parchment paper. Bake uncovered at 350 degrees F for 40 minutes or until the internal temperature reaches 180 degrees F.
- Serve right away with your favorite keto-friendly vegetables.
Variation Tip: If you don’t have time to roast the tomatoes, you can use roasted red peppers (from a jar or pre-made) inside the chicken instead. You can also use chicken thighs instead of breasts. And if your grocer doesn’t have marinated mozzarella balls, you can get plain ones, they’ll still taste great!
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)