Sunday, April 15, 2012

Chicken Caprese

Chicken was slated for dinner last night, but feeling uninspired, I checked my Yummy Board on Pinterest. Seeing a photo of Hot Caprese Dip, I thought, "Why not?" So, I put the boneless, skinless chicken breasts in a baking dish with olive oil, Himalayan Pink Salt, cayenne, garlic and basil (dried, but fresh would probably be better). I baked it at 350 for about 45 minutes, drained off the liquid, added chopped fresh tomatoes and chunks of mozzarella. I then returned the dish to the oven and baked it for another 20 minutes or so. We'll have it again in the future.

Photos taken 4/14/12

1 comment:

Jessica said...

Looks amazing! I hoped you pinned it! : )