Description
This recipe is inspired by Caprese salads, which I love. Fresh mozzarella, tomatoes, basil … how can you go wrong? It’s refreshing, filling and oh-so-satisfying!
Ingredients
- 4 pieces Boneless Skinless Chicken Breast
- 5-½ Tablespoons Poultry Seasoning
- 2 cloves Garlic, Minced
- ⅛ cups Chicken Broth, Low-Sodium
- 2 cups Cherry Tomatoes
- 2 teaspoons Extra Virgin Olive Oil
- ½ teaspoons Salt, More To Taste
- ¼ teaspoons Pepper, More To Taste
- ½ teaspoons Basil Plus More For Garnish
- 4 pieces (1 Oz. Size) Fresh Mozzarella
Preparation
Preheat oven to 400ºF.
In a large saute pan, add chicken breasts and season with poultry seasoning. Add garlic and broth to the pan. Cover and begin cooking over medium heat.
Spread cherry tomatoes out on a sheet pan and coat with olive oil. Season with salt and pepper. Roast in the oven for 15–18 minutes. When they come out, sprinkle with a little more salt and basil.
Once chicken is just about done or has reached about 158ºF, add a 1-ounce slice of cheese to the top of each piece. Bake for 2–3 minutes to melt the cheese. If your saute pan can’t go right into the oven, you can raise the heat and cover the pan to melt the cheese.
Sprinkle additional basil onto the chicken and top with roasted tomatoes.
