Total Time
25mins
Prep 15 mins
Cook 10 mins

Found this in Family Circle Magazine and I have adapted to lower calories and saturated fat (cholesterol). The original called for full-fat cheese, regular eggs and heavy breading. I have also reduced the amount of olive oil and salt called for. This version uses fresh caprese salad on top.

Ingredients Nutrition

Directions

  1. In a medium-size bowl mix tomatoes, mozzarella, 1 tablespoon olive oil, balsamic vinegar, 1/8 teaspoon salt, pepper to taste and chopped basil. Cover with plastic wrap and refrigerate.
  2. Heat remaining olive oil in a non-stick skillet and brown salted and peppered chicken on both sides. Continue to cook until internal temperature reaches 160 degrees. Turn a few times to avoid burning.
  3. To serve, spoon caprese salad over each chicken breast and garnish with additional basil as desired.

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