Lemon Citrus Chicken Caprese Bake
Our Lemon Citrus Chicken Caprese Bake features zesty Lemon Citrus Chicken enhanced by a marinade of olive oil, lemon juice, garlic and oregano. Sweet cherry tomatoes add colour and flavour along with the creamy bocconcini. Fresh basil and a drizzle of balsamic glaze provide the final touches of sweet and tangy.
Ingredients
- 1/4 cup olive oil, divided
- 1 cup cherry bocconcini, drained and cut in half
- 1 tbsp lemon juice
- 1 tsp garlic, finely minced
- 1 tsp dried oregano
- 1/4 tsp each salt and freshly ground black pepper
- 1 pkg Lemon Citrus Chicken Breast
- 2 cups cherry tomatoes
- 1/2 cup torn fresh basil leaves, loosely packed
- balsamic glaze, store-bought or homemade to finish
Instructions
- Preheat oven to 400 F
- Toss bocconcini with 2 tbsp olive oil, lemon juice, garlic, oregano, salt and pepper and set aside
- Preheat a 10-in cast iron skillet over medium heat and warm remaining 2 tbsp olive oil. Brown Lemon Citrus Chicken breasts on both sides, about 3 minutes per side, then add cherry tomatoes and transfer to oven. Cook until tomatoes are lightly blistered and chicken is cooked to 165 F at its thickest point, about 10 minutes.
- Remove from oven and transfer chicken to a cutting board to rest. Add marinated bocconcini to the pan and toss with roasted tomatoes, letting residual heat soften the cheese a bit then add basil leaves and transfer to serving plates. Drizzle with balsamic glaze and top with sliced Lemon Citrus Chicken and a few fresh basil sprigs.
- Serve over sauteed zucchini noodles, creamy polenta or enjoy as a filling for a sandwich.
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