Easy Caprese Chicken
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 tsp garlic salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 pint grape tomatoes
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 (24-oz) jar tomato-basil pasta sauce
- 1 (8-oz) ball fresh mozzarella cheese, sliced
- 1 (16-oz) pkg angel hair pasta
- 2 (0.5-oz) pkg fresh basil, leaves separated
Instructions
- Preheat oven to 400°F. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with garlic salt and pepper.
- Cook chicken in hot oil in a large ovenproof skillet over medium-high heat until done. Remove from skillet, and keep warm.
- Add tomatoes, shallots, and garlic to skillet; cook, stirring frequently, until tomatoes begin to burst. Stir in pasta sauce. Return chicken to skillet; top with cheese slices.
- Transfer skillet to oven, and bake 10 minutes or until cheese is melted.
- Meanwhile cook pasta according to package directions; drain, and divide among 8 plates. Top with chicken, sauce, and basil.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
507
|
507
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 40 | 40 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 661 | 661 |
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