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Chicken Caprese with Pesto

A delicious summer dish


4 thin sliced, skinless, boneless chicken breasts

1 tomato thinly sliced

1 ball fresh mozzarella, grated or thinly sliced

Pesto (homemade or Buitoni low fat)

Bonacci EVOO to garnish


Season and brown chicken in a pan with oil over medium heat. Place parchment paper on a rimmed baking sheet. Place chicken on baking sheet and put a heaping tablespoon of pesto on each chicken breast. Top with slices of tomatoes and mozzarella. Place in a preheated oven to 400 for 10 minutes to melt cheese. Can broil to slightly brown the mozzarella. Serve with a drizzle of Bonacci EVOO! 

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