Caprese Chicken a la Tess
What You’ll Need.
For the Chicken:
- 2 Chicken breast
- 8 Cherry tomatoes
- Small box of Mushrooms
- 1⁄2 red onion
- 1/2 – 1 Cup Balsamic
- Fresh mozzarella
- Salt & Pepper
- Baguette
For the Pesto:
- 1/4 Cup Pine nuts
- 3 cloves Garlic
- Olive oil
- 1/4 Cup Parmesan
- Basil
- Salt & Pepper
Preheat oven to 375 degrees.
Fill a small blender with your garlic cloves, basil, pine nuts, Parmesan, salt & pepper, and a drizzle of olive oil. Blend first, then add olive oil until until smooth. Add more portions of any of these ingredients for taste preference. You can always use store bought pesto, but I prefer to make it fresh.
Drizzle some olive oil into a large baking pan, then place the chicken, and coat with olive oil. Spread your pesto on top of the chicken.
Dice your onion and mushrooms, and then slice the tomatoes in half. Toss them all into the pan with the chicken.
Drizzle balsamic over all of the ingredients in the pan. You can add more than a cup, if desired. You want the ingredients to bake in the balsamic. Then top everything off with salt & pepper.
Bake in the oven for 20-30 minutes, until the chicken is cooked through. Once the chicken is fully cooked, take it out of the oven and add fresh mozzarella on top. Now, prep your baguette. Slice the baguette into bite size pieces, place on a small baking sheet and drizzle with olive oil, salt & pepper. Place both the chicken and baguette into the oven for another five minutes and finito! Now its time to enjoy your delicious meal with a large glass of red wine!
Wine recommendations with meal: Cabernet Franc, Cabernet Sauvignon, Pinot Noir or Dry Rose
