Caprese Chicken with Bacon

Caprese Chicken with Bacon

It’s still too early for herbs and tomatoes from my garden, but I don’t think Covid-19 is going anywhere fast, so hanging onto this recipe for later this season

Caprese Chicken with Bacon

8 bacon strips

4 boneless skinless chicken breast halves (6 ounces each)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

2 plum tomatoes, sliced

6 fresh basil leaves, thinly sliced

4 slices part-skim mozzarella cheese


Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain. Place chicken in an ungreased 13×9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted.

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