Bruschetta Caprese Chicken Bake

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 50 minutes

材料

1 ½ lbs boneless skinless chicken breast (butterflied into thin pieces)

¼ cup balsamic vinegar

2 tbsp avocado oil

½ tbsp dijon mustard

2 garlic cloves (minced)

½ tsp italian seasoning

½ tsp kosher salt

¼ tsp black pepper

5 large roma tomatoes (cored & diced)

⅓ cup fresh basil leaves (chiffonaded)

½ tbsp olive oil

1 tsp balsamic vinegar

1 garlic clove (minced)

kosher salt & black pepper (to taste)

avocado oil

5-6 oz fresh mozzarella (cut into thin slices)

balsamic glaze (optional)

手順

Start by adding all of the balsamic marinade ingredients to a large bowl and whisk until combined. Then, add the chicken breast and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but preferably 2 hours.

Once the chicken is almost done marinating, preheat the oven to 400F. Then, start preparing the bruschetta topping. Add all of the ingredients to a large bowl and stir to combine. Let that sit out at room temperature while you cook the chicken.

Bring a large oven-safe pan (such as stainless steel) to medium-high heat. Once hot, add enough avocado oil to coat the bottom of the pan. Then, wipe off as much of the excess marinade as possible and add the chicken to the pan. Cook for about 2 minutes per side, or until it naturally releases from the pan. Then, turn off the heat and add about 2-3 slices of mozzarella to the top of each chicken breast.

Transfer the pan to the pre-heated oven to cook for an additional 5-7 minutes, or until the internal temperature reaches 165F, and the cheese has melted. The time will vary based on how thick or thin your chicken breast is.

Spoon the bruschetta over the cooked chicken and top with an extra drizzle of balsamic glaze. Enjoy!

栄養

• カロリー: 413 kcal
• 脂肪総量: 21 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 12 g
• トランス脂肪: 0.02 g
• コレステロール: 137 mg
• ナトリウム: 739 mg
• 炭水化物総量: 8 g
• 食物繊維: 1 g
• 糖質総量: 5 g
• タンパク質: 45 g