Sheet Pan Chicken Caprese

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Sheet Pan Chicken Caprese
15
310
10

Description

If you're looking for new ways to prepare chicken breasts, try this fresh and easy Italian-inspired dinner.

Ingredients

  • 24 ounces chicken breasts
  • 1 teaspoon salt
  • black pepper
  • 1 tablespoon butter (melted)
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1 large tomato
  • 6 ounces fresh mozzarella cheese
  • 1 1/2 pounds asparagus
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • black pepper
  • 4 leaves basil
  • 2 tablespoons balsamic reduction
  • sea salt flakes

Directions

  1. Preheat the oven to 400° F.
  2. Line a large baking sheet with parchment paper.
  3. Rinse the chicken cutlets and pat dry with paper towels. Season with 1 teaspoon of salt and black pepper.
  4. Place the melted butter, Italian seasoning, and garlic powder in a small bowl. Whisk to combine.
  5. Brush the chicken on both sides with the garlic-herb butter, and arrange on one side of the baking sheet.
  6. Trim the rough ends from the asparagus spears and place in a large mixing bowl. Drizzle with 1 Tablespoon olive olive oil and sprinkle with 1/2 teaspoon of salt and black pepper, to taste. Toss the asparagus to evenly coat with the oil, and arrange on the other side of the baking sheet.
  7. Transfer the baking sheet to the middle rack of the preheated oven.
  8. Bake the chicken and asparagus for 12 minutes.
  9. With a sharp knife, slice the tomato 1/4” thick. Slice the mozzarella ball into rounds a generous 1/4” thick.
  10. After 12 minutes, open the oven door. Place 2-3 tomato slices over each chicken breast. Lay 2-3 mozzarella rounds over the tomatoes. With a rubber spatula, gently toss the asparagus.
  11. Continue baking for 8-10 minutes longer, until the chicken is cooked through and the mozzarella is melted. Remove the baking sheet from the oven.
  12. Stack the basil leaves on top of each other and roll into a tight log. With a sharp knife, make very thin slices across the log, creating ribbons of basil.
  13. Drizzle the balsamic reduction over the chicken breasts. Garnish with the fresh basil ribbons, and sprinkle with flaky sea salt. Plate the chicken and asparagus, and serve immediately.
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NutritionView more

310Calories
Sodium58%DV1390mg
Fat18%DV12g
Protein80%DV41g
Carbs4%DV13g
Fiber24%DV6g

PER SERVING *

Calories310Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat4g20%
Trans Fat
Cholesterol115mg38%
Sodium1390mg58%
Potassium1160mg33%
Protein41g80%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate13g4%
Dietary Fiber6g24%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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