Chicken Caprese
Chicken Caprese
Looking for a stress-free weeknight dinner? This chicken caprese tray bake is your answer! It’s quick, easy and packed with the classic Italian flavours of bocconcini, tomatoes and basil. Just stuff the chicken, pop it in the oven and enjoy a fresh, delicious meal in no time. Pair it with a crisp garden salad for busy summer nights or cosy up with warm veggies in the winter — perfectly simple and tasty for any hectic evening!
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 2 vine-ripened tomatoes, sliced
- ½ bunch fresh basil, leaves picked from stems
- 100g bocconcini or fresh mozzarella, sliced
- Sea salt & freshly ground black pepper, to taste
- 1 tbsp balsamic vinegar
- 1 tbsp rice malt syrup
- Sea salt & freshly ground black pepper, to taste
Method
- Preheat oven to 180°C (fan forced).
- Slice your chicken lengthways and fill each fillet with the slices of tomato, bocconcini and basil. Season well.
- Place in a baking dish or oven-proof pan.
- Mix the glaze by combining all ingredients.
- Brush the fillets with the glaze and bake for 15 mins or until the chicken is cooked through. The time this takes will depend on the size of the chicken fillets.
- Serve and pour over any pan juices.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
