Caprese Chicken Breasts



4 thin sliced boneless, skinless chicken breasts
1 tablespoon olive oil
juice of 1 lemon
1 teaspoon kosher salt
1 teaspoon Herbs de Provence
1/2 teaspoon fresh ground pepper
park skim mozzarella ball, sliced
fresh basil
1/2 cup grape tomatoes, halved
balsamic glaze


  1. Preheat oven to 425 degrees.
  2. Lay chicken on a large sheet pan. Brush with olive oil. Squeeze lemon juice over chicken. Sprinkle with kosher salt, herbs de Provence and pepper.
  3. Bake for 20-25 minutes, until internal temperature reaches 165 degrees.
  4. Lay chicken on platter with mozzarella slices and tomatoes between breasts. Sprinkle basil over platter and drizzle with balsamic glaze.


Until next time, Kris