Easy for Entertaining
Baked Caprese Chicken
Parmesan Polenta and Asparagus
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 3 Roma tomatoes, sliced
- 1 (1-oz) pkg fresh basil
- 2 (8-oz) balls fresh mozzarella cheese, thinly sliced
- 2 Tbsp olive oil
- 3 Tbsp balsamic vinegar
Instructions
- Preheat oven to 350°F. Place chicken in a lightly greased baking dish; lightly sprinkle with salt and pepper. Top with tomatoes, basil, and cheese; drizzle with oil.
- Bake 25 to 30 minutes or until chicken is done; drizzle with vinegar before serving.
Side Dish Ingredients
- 4 cups low-sodium chicken broth
- 1 cup instant polenta
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup freshly grated Parmesan cheese
- 2 (12-oz) pkg asparagus
- 2 Tbsp butter
Side Dish Instructions
- Bring broth to a boil in a saucepan over medium heat; gradually whisk in polenta, salt, and pepper. Reduce heat to low; simmer 5 minutes, stirring occasionally. Stir in cheese.
- Meanwhile, cook asparagus according to package directions; toss with butter and salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
