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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Found this in Family Circle Magazine and I have adapted to lower calories and saturated fat (cholesterol). The original called for full-fat cheese, regular eggs and heavy breading. I have also reduced the amount of olive oil and salt called for. This version uses fresh caprese salad on top. Ingredients:
3 large plum tomatoes, cored, seeded and diced |
6 ounces reduced-fat mozzarella cheese, cut into small cubes |
2 tablespoons extra virgin olive oil |
1 tablespoon balsamic vinegar |
1/4 teaspoon salt |
fresh ground black pepper, to taste |
3 tablespoons fresh basil, chopped |
1 1/2 lbs boneless skinless chicken breasts |
additional basil (to garnish) |
Directions:
1. In a medium-size bowl mix tomatoes, mozzarella, 1 tablespoon olive oil, balsamic vinegar, 1/8 teaspoon salt, pepper to taste and chopped basil. Cover with plastic wrap and refrigerate.
2. Heat remaining olive oil in a non-stick skillet and brown salted and peppered chicken on both sides. Continue to cook until internal temperature reaches 160 degrees. Turn a few times to avoid burning.
3. To serve, spoon caprese salad over each chicken breast and garnish with additional basil as desired.
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