Sep 11, 2013

Taste: Pesto Caprese Chicken

Let me preface this by saying that by no means am I chef or original cook.  I get 99 percent of my ideas when I am staring at my fridge wondering what to cook and I have a mental flashback to a picture I saw in a magazine or something I scrolled through on Pinterest.  I then, taking the lazy way out, try my best to make that image come to life without actually bothering to open a cookbook or my Pinterest app.  Clearly, that would be far too time consuming.  Anywho, this is one of those types of recipes.  I'm thinking this is a combination of Pinterest images.  I'd check to find out, but I think we all know that isn't happening...

Pesto Caprese Chicken

{  Ingredients  }

( 2 ) boneless, skinless organic, free-range, healthy chicken breasts
( 1 tablespoon ) coconut oil 
( 1 teaspoon ) pesto, I prefer Trader Joe's
( 4 slices ) fresh mozzarella - Whole Food's always sells local, yum!
( 1 diced ) roma tomato
salt and pepper to taste
drizzle of olive oil

{  Directions  }

- In a large, pre-heated skillet, melt coconut oil until evenly distributed in pan (go ahead, swizzle it around)
- Season chicken breasts with salt and pepper and place in pan.  Cook for about 6 minutes per side, more depending on size and thickness (I prefer thinner) making sure they are cooked through.
- While chicken is cooking, slice mozzarella and tomato. Duh.
- Remove chicken from pan and top immediately with two mozzarella slices then tomato, spread out to cover entire piece.
- Place a dollop of pesto on top and drizzle with olive oil.  The olive oil will help distribute the pesto.

We ate ours served on top of mashed cauliflower.  This was light, healthy, and best of all - super freaking easy!



Hey Lauren Rene
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