Caprese Chicken
2 large chicken breasts (organic if possible)
3 red Roma tomatoes
1 small head of fresh basil
1/4 tsp sea salt
dash black pepper
2 tbsp olive oil
2 tbsp balsamic vinegar
Bake chicken at 400 for about 20 minutes. Meanwhile roughly food process or chop tomato, basil, salt, pepper, oil and vinegar to desired consistency, I like to make it pretty chunky. Take chicken out and butterfly (slice in the middle until almost cut in half, but still connected). Stuff as much of the tomato mixture as you can get into the centers of the chicken breast. (NOTE: We are mostly dairy free, so I just sprinkled ours with a little freshly shaved Parmesan cheese before serving, but putting a couple of fresh mozzarella slices in the chicken breasts with the tomato relish would be simply DELISH!) Bake another 10 or 15 minutes or until chicken is thoroughly cooked. I served ours on wilted spinach and leftover spaghetti squash and topped it with a drizzle of balsamic glaze (available at Target or King Soopers, or you could just make a balsamic reduction). I baked Lemon Rosemary Muffins that come straight from Elana to serve on the side (http://www.elanaspantry.com/lemon-rosemary-mini-muffins/). Enjoy!
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