This is a lovely, lighter version of traditional chicken parmesan. It's got a bright lemony flavor and is a nice, light chicken dish for those warm summer evenings. I love the fact that you can mix and bake it all in one big pan! I love it with rice, but you can serve it over pasta as well. Enjoy!
Caprese
Chicken
Makes 3-4 servings
Preheat oven to 375F.
Slice 2 boneless, skinless chicken breasts, so you have 5-6 thin, flat
pieces of chicken, sometimes called chicken cutlets. (I prefer just slicing my chicken rather than hammering to make it
super thin)
In a 9x13 pan, place and then mix together
the following:
Juice
of 1 lemon
1 tsp lemon zest (optional)
1 tsp lemon zest (optional)
2
tsp minced garlic
1 Tbsp
olive oil
½ tsp
dried basil
¼ tsp
salt
¼ tsp
pepper
¼ tsp
garlic powder
Place the chicken in the pan and coat
thoroughly. I find placing it in the pan, then flipping each piece once works
well. Let sit 5 minutes.
On top of each chicken cutlet place:
2-3
Tbsp spaghetti sauce (I prefer Classico OR extra sauce from my spaghetti sauce w/ veggies recipe)
2-3
Tbsp shredded or thinly sliced mozzarella cheese
1
tsp fresh basil (optional, can add before cooking or after cooking)
Bake 20-25 minutes at 375F, until
chicken is 170F.
Serve with rice, and spoon the pan
drippings over top your rice before serving.
OR
Serve with pasta, and toss the pasta in
the pan drippings before serving.
Of course, in-season veggies on the
side are also perfect with this light dish!
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