Roasted Caprese Chicken

Main dish | June 29, 2015 | By

Roasted Caprese Chicken
Serves 4
Roasted Tomatoes
  1. one package of cherry or grape tomatoes
  2. 2 Tbsp olive oil, divided
  3. 5-6 large cloves of garlic, peeled and cut into thick slices
  4. 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  5. 1/4 tsp sea salt
  6. 1/4 cup thinly sliced basil leaves
  7. 1 Tbsp balsamic vinegar
Chicken Parmesan
  1. 1 lb. boneless, skinless chicken breasts, cut in half
  2. 1 large egg
  3. 1/2 cup almond flour
  4. 1/3 cup fresh grated Parmesan cheese
  5. 1/2 tsp sea salt
  6. 1/4 tsp dried Italian seasoning
  7. Optional: 4 oz. fresh mozzarella (or Monterey Jack), sliced thinly
  8. Salad Ingredients: (makes 2 salads, 1 for leftovers)
  9. 4 cups of greens (lettuce, spinach, kale, etc w/e you prefer)
  10. leftover cherry or grape tomatoes
  11. 1 cucumber, sliced
  12. 1 carrot shredded
  13. 2 tbsp of salad dressing (per salad)
  14. Mix together and portion into two bowls.
  1. For the Roasted Tomatoes: Preheat oven to 400°F. Line a rimmed baking sheet with parchment; set aside.
  2. Cut the tomatoes in half and place in a medium bowl. Add the olive oil, garlic, thyme and salt; toss well to combine.
  3. Evenly distribute the tomato mixture on prepared baking sheet. Bake 18-20 minutes, until tomatoes begin to wrinkle and juices are bursting.
  4. While the tomatoes are roasting, prepare the chicken per instructions below.
  5. Then transfer the roasted tomatoes back into the medium bowl. Add the sliced basil and balsamic vinegar; tossing gently to combine. Set aside.
  6. For the Chicken: Be sure oven is preheated to 400°F. Line a baking sheet with parchment; set aside.
  7. In a wide shallow bowl, whisk the eggs until slightly foamy. Add the chicken.
  8. On a large plate, combine the almond flour, Parmesan cheese and seasonings.
  9. Coat the chicken in the egg wash, one piece at a time, and dredge through the flour mixture, making sure to thoroughly coat each side.
  10. Place chicken on prepared baking sheet, sprinkle with an extra pinch of salt and bake approximately 15-18 minutes, until cooked through.
  11. Remove chicken from oven. Using a slotted spoon, add 1-2 spoonful's of the roasted tomato mixture to each chicken breast and top with a slice or two of mozzarella, if desired.
  12. Set oven to broil and broil chicken for 1-2 minutes, until tomatoes are slightly browned and cheese has melted.
Hearth and Honey


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