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Recipe:
Recipe Name:
Caprese Stuffed Chicken Breast with Garlic Zoodle Pasta
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Ingredients:
4 chicken breasts 4 ounces of mozzarella cheese 1/4 cup basil leaves 4 tablespoons sun-dried tomatoes jarred salt and pepper to taste 1/2 teaspoon garlic salt 2 tablespoons EVOO For pasta: 2 large zucchinis 1-2 tablespoons EVOO 1 tablespoon garlic 2 tablespoon sun dried tomato salt and pepper to taste
Preparation:
For the Chicken Breasts: First, preheat oven to 375ºF. Next, prepare chicken breasts by laying them flat on a cutting board. Then, taking a hammer or potato masher, pound until the chicken flattens out and is the same thickness all around (~1/2 inch). Place about 1 ounce of mozzarella cheese, a few basil leaves, and a tablespoon of sun-dried tomato in the center of your chicken breast. Then, season with salt and pepper to taste. Roll chicken breast, packing it tightly. Secure with 2 strings on both ends. Season again with salt and better and a little garlic salt to taste and a drizzle of EVOO. Bake at 375ºF for 40 – 45ish minutes or until the chicken turns golden brown. For the Garlic Zoodle Pasta: First, start by washing your zucchini and patting dry. Then, prep your zoodles by spiralizing them. You can watch an awesome tutorial from Inspiralized here. In a large skillet, heat 1-2 tablespoons of EVOO and garlic to medium/high heat. Then, add in zucchini and sun dried tomatoes and sauté for about 3 minutes, or until desired texture. Season with salt and pepper, to taste.
