Caprese Stuffed Chicken, Spinach Salad, Garlic Toast
Servings : 4
Ingredients
Caprese Stuffed Chicken
- 4 boneless, skinless chicken breast
- 1 cup fresh basil divided
- 1 cup mozzarella divided
- 2 Tbsp extra virgin olive oil divided
- salt to taste
- pepper to taste
- 2 roma tomato
- 2 Tbsp Balsamic Vinegar
Spinach Salad
- 5 oz baby spinach or baby spinach blend
- 1/2 red onion thinly sliced
- 1/2 cucumber sliced
- 2 egg hard boiled, sliced
Red Wine Vinaigrette
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp honey
- 1 Tbsp Dijon mustard with no sugar listed in ingredients
- 1 tsp himalayan salt
- 1/2 tsp pepper
Garlic Toast
- 4 slices 100% Whole Grain Bread with no high fructose corn syrup
- 4 tsp unsalted butter soft
- 2 tsp garlic powder
Instructions
Caprese Stuffed Chicken
- Preheat oven to 350. Butterfly the chicken. (Cut a slit/pocket in the chicken, almost all the way through but not quite.) Set aside. Chop half the basil. Thinly slice the cheese; set 4 slices aside. Mix the chopped basil, the remaining cheese, and 1 Tbsp. olive oil in a bowl. Stuff the chicken with the basil/cheese/oil mix. Close the chicken, and secure with toothpicks. Place in a greased baking dish. Season with salt and pepper. Slice tomatoes, and place 2 slices on each chicken breast. Drizzle with remaining oil. Bake at 350 for 30 minutes or until chicken is done. Top with reserved mozzarella, and broil 2 minutes. Stack the remaining basil leaves on top of each other. Roll into a tight log, then thinly slice the log into ribbons. Sprinkle the chicken with the basil ribbons. Drizzle with balsamic vinegar.
Spinach Salad
- Distribute spinach into 4 bowls. Top with onions, cucumbers, and eggs. Drizzle with vinaigrette.
Red Wine Vinaigrette
- Mix all ingredients in a blender or shaker cup. Blend or shake to combine.
Garlic Toast
- Toast bread. When toast pops up, and while it’s still hot, butter it, then sprinkle with garlic powder.