Caprese Chicken (With Bacon)

By 1For_Him

Optionss: Serve with hot buttered noodles, salad, mashed potatoes, asparagus, green beans

Ingredients

• (8 bacon strips) - optional
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• (can marinade chicken in Italian salad dressing with extra Italian seasoning and McCormick's Montreal chicken seasoning)
• garlic
• 2 plum tomatoes, sliced
• 6 fresh basil leaves, thinly sliced (or use pesto)
• 4 slices part-skim mozzarella cheese
• 1 T balsamic vinegar or balsamic glaze to drizzle over top

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

If using Italian dressing marinade, start chicken in marinade 4-6 hours before cooking.

If using bacon, place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.

If desired, you can brown chicken in ovenproof skillet and then transfer to oven.

Place chicken in an ungreased 13-in. x 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 at 450 for 15-18 minutes in skillet) or until a meat thermometer reads 165-170°. Top with cheese; bake 1-2 minutes longer or until melted. Yield: 4 servings.

Drizzle with balsamic and sprinkle more basil over top.

Caprese Chicken with Bacon published in Taste of Home June/July 2010, p55