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Caprese Chicken

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By Betty Crocker Kitchens
Updated Mar 13, 2012
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Enjoy a wonderful dinner with chicken cooked in a skillet and served with linguine - ready in 25 minutes. Perfect if you love Italian cuisine.

Caprese Chicken

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 4 boneless skinless chicken breasts (1 1/4 lb)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon peel
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 large plum (Roma) tomato, cut into 8 thin slices
  • 1/2 cup shredded mozzarella cheese (2 oz)
  • 1/4 cup chopped fresh basil leaves
  • Hot cooked linguine, if desired

Instructions

  • Step 
    1
    Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix Italian seasoning, salt and lemon peel; rub mixture evenly over smooth side of chicken.
  • Step 
    2
    In 10-inch nonstick skillet, heat oil and vinegar over medium-high heat. Add chicken, seasoned side down; cook 8 to 10 minutes, turning once, until no longer pink in center.
  • Step 
    3
    Reduce heat to low. Top each chicken breast with 2 tomato slices and 2 tablespoons cheese. Cover; cook 2 minutes or until cheese is melted. Sprinkle with basil. Serve with linguine.

Nutrition

250 Calories
11g Total Fat
36g Protein
2g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
460mg
19%
Potassium
310mg
9%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
36g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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