22 March, 2017
Baked Chicken Caprese
Baked Chicken Caprese
Serves: 2 or 5 bariatric portions
Ingredients:
- 400g skinless chicken breast
- 1 teaspoon minced garlic
- 10g fresh basil
- 1 medium tomato, thinly sliced
- 120g bocconcini cheese, sliced
- 2 teaspoons extra virgin olive oil
Method:
- Preheat the oven to 180 degrees and line a baking tray with baking paper
- Butterfly the chicken fillet and use a meat tenderiser to even the chicken out to as even thickness as possible
- Over 3/4 of the chicken spread the minced garlic and then top with the fresh basil, tomato sliced and bocconcini slices
- Starting opposite to bare chicken edge roll the chicken as tightly as possible
- Wrap the chicken in kitchen string to secure the roll
- Seal the 2 ends with toothpicks to seal as much as possible
- Roll the chicken in the oil and then place on the baking tray
- Bake for 35-45 minutes or until the chicken is cooked through.
Nutritional Value per portion (5):
- Calories: 157
- Total fats: 7.9g
- Total carbohydrates: 0.8g
- Protein: 20.6g
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly, both cooked and uncooked for a maximum of 6 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.