Caprese Chicken on Pesto Baguette

Recipe by: Tracy L. Hughes


6 skinless boneless breast of chicken

2 tbsps olive oil

1 pint grape tomatoes

1 – 8 oz container mozzarella pearls

1 cup fresh basil

1/4 cup balsamic glaze

1 small glove garlic, minced

Pepper to taste

1 loaf French baguette

1 small jar basil pesto

Preparation


Preheat oven to 350 degrees

Half the grape tomatoes and mozzarella pearls and toss in small bowl. Add the minced garlic, pepper, and balsamic glaze and toss until well coated.

Cut the French baguette in half lengthwise. Using a rubber baster spread the pesto sauce over the insides of the baguette. Set aside.

Trim chicken and wash under cold water; pat dry. Tenderize with the flat surface of the meat tenderizer. In a large frying pan over medium heat, heat the olive oil and saute chicken until cooked through, approximately 4-5 minutes per side. Slice the baguette into 3 equal pieces (or approximately 6″) and place in casserole dish. Place one piece of chicken on each piece of baguette and bake on 350 for 12 minutes. Remove and top with tomato mozzarella mixture. To finish the caprese chicken off using the balsamic glaze thinly stripe each piece in a zig-zag pattern. and it’s ready to serve.

Pairing: the simple arugula salad under the salads topic is a perfect pairing to this dish.