Tuesday, January 17, 2012

Chicken "Caprese"

I've made variations of this recipe for years now - from a slice of tomato to diced tomato, from thick slices of mozzarella to shredded mozzarella, from stuffing the chicken to ingredients layered on top - it's always changing! This time I decided to nix the basil strips and sneak in some greens using spinach, saving dried basil as a simple garnish. It only takes 10 minutes to prepare, and you will have it on the table in 20 minutes from prep start to fork finish.

According to SparkRecipes.com, I calculated that each serving is 200 calories, 7g fat, 75mg sodium, 3g carbs, 1g fiber, 2g sugar, and 28g protein.

Grocery List
  • 4 chicken cutlets (already pounded 1/4 inch thick)
  • 1 cup de-stemmed spinach leaves
  • 1/2 cup part skim mozzarella, shredded
  • 1 Roma tomato, diced
  • Olive oil
  • 1 tsp. Italian seasoning
  • Dried basil, to taste
  • Balsamic Glaze (it is so versatile, I highly recommend purchasing some!)
Start by pre-heating your oven to 425 degrees and coat a baking dish with no-stick spray. Put your diced tomatoes in a bowl with a dash of olive oil and Italian seasoning, mix well.

Place the chicken cutlets in the baking dish, layer with spinach and tomatoes.

Bake the chicken for 8 minutes on the middle/lower rack. When the timer goes off, sprinkle the mozzarella cheese over top each and continue baking for another 2 minutes. Once the cheese is melted and slightly golden, remove from oven, top with a shake of basil and drizzle balsamic glaze over top to serve.
Paired with simple spaghetti squash and roasted garlic tomato sauce

Tastefully yours, 

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