Italian Marinated Baked Chicken Caprese

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Italian Marinated Baked Chicken Caprese

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Cuisine:
  • 1 hour 20 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Another restaurant quality, low-carb dish that’s easy to make at home! The trick to this Italian Marinated Baked Chicken Caprese recipe 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 tomatoes extra moisture, leaving flavor-packed morsels.

From the cookbook 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

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.

Loving these robust Italian flavors? Try my Burrata Caprese Salad next!

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Steps

1
Done

Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and grease it with oil.

2
Done

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.

3
Done

Pound the chicken breasts to about a 1-inch thickness, and then cut a horizontal slit into each to form a pocket.

4
Done

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

5
Done

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.

6
Done

Place the stuffed chicken breasts in a glass baking dish, or on a baking sheet lined with parchment paper. Bake uncovered ar 350 degrees F for 40 minutes or until the internal temperature reaches 180 degrees F. Serve right away with your favorite keto-friendly vegetables.

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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