Chicken Caprese

The painting in the pic above is titled “Peg’s Produce” and is by the amazing Kristin Gibson, reflecting this wonderful season of the freshest fruits and vegetables here in Eastern North Carolina. So look forward (and backward) to lots of postings including strawberries, blueberries, tomatoes, corn, and so on… so here we are with luxury on a budget. This is the essential summer staple of caprese, with the added bonus of extra protein with a chicken breast. American Made! Yummy all the way down to the Tummy.

2 boneless, skinless chicken breasts 
3 Tbs olive oil  
2 cloves garlic, grated
1/4 t salt
1/2 t ground black pepper 
12 cherry tomatoes
3 Tbs basil paste
1 cup shredded mozzarella cheese
1 tomato, thinly sliced 
Torn fresh basil for garnish

Preheat oven to 400°.
Combine olive oil, garlic, salt, and pepper in small bowl.
Pour half on bottom of casserole dish.
Add chicken, and top with remaining oil mixture.
Place cherry tomatoes around chicken.
Bake 15 minutes.
Remove from oven.
Brush with 1Tbs basil paste.
Sprinkle on mozzarella.
To with sliced tomatoes.
Top tomatoes with more basil paste.
Return to oven and bake another 15 minutes.
Remove and allow to rest 5 minutes.
Slice on the diagonal.
Top with fresh basil.
Serves 4 with a side of vegetable and starch.

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