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Published on September 07, 2016

Chicken caprese recipe

Makes 2 servings


  • 2 (6-oz.) boneless, skinless chicken breasts, thawed
  • 2 oz. fresh mozzarella pearls (or any kind of mozzarella cheese)
  • ¼ cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 10 cherry tomatoes, halved
  • 1 Tbsp. balsamic vinegar
  • ½ tsp. salt, divided
  • ½ tsp. ground black pepper, divided
  • 2 medium zucchini or summer squash
  • 1 Tbsp. olive oil
  • ½ tsp. Italian seasoning


Preheat the oven to 400° F.

In a small bowl, mix the mozzarella, basil, garlic, tomatoes, vinegar and ¼ tsp. of salt and ¼ tsp of pepper until combined. Set aside.

Prepare the zucchini and summer squash by trimming off the ends and then cutting them in half lengthwise. Cut each half into ½ inch (half moon-shaped) segments. Divide between two large pieces of tin foil. Drizzle with olive oil and sprinkle with Italian seasoning.

Divide the tomato mixture in half and roll the thawed chicken breast around the mixture. Use toothpicks to secure the seam. If there is any left over, add to prepared zucchini and summer squash.

Place prepared chicken on top of the squash piles and sprinkle with remaining salt and pepper. Wrap the ends of the foil around the chicken and seal, taking care not to puncture the foil with the toothpicks.

Place on a large baking sheet and bake for 25 minutes, or until the center of the chicken reaches 165° F. Drizzle with balsamic vinegar, serve, and enjoy!

Note: you can also use your favorite marinade to season the chicken prior to preparation.

Nutrition analysis per serving: 370 calories, 16 g fat, 45 g protein, 10 g carbohydrates, 2 g fiber, 960 mg sodium

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