Caprese Stuffed Chicken Breast Served with Green Salad
Preheat oven to 180 degrees Celsius.
Heat oil in a pan on medium heat.
Make a pocket on each chicken breast and season with salt and pepper.
Spread a teaspoon of basil pesto onto each chicken breast, and add a red pepper slice and cheese onto each.
Wrap each parcel with 2 slices of bacon.
Brown in the oil for 3 minutes.
Add tomatoes and Royco Chicken ala King cook-in-sauce.
Place in the oven for 10 minutes.
Remove from oven, let it cool down and serve with salad.
To make Salad:
Place all salad ingredients into a salad bowl. Drizzle with olive oil and balsamic vinegar (optional).Toss to combine and serve with chicken.
Caprese Stuffed Chicken Breast
- Olive oil
- 4 Chicken breasts
- Salt and pepper
- 4 tsp Basil pesto (or 8 fresh basil leaves)
- 4 Mozzarella cheese slices (or any cheese)
- Half of a Red pepper, cut into thin slices
- 4 strips back Bacon
- Vine tomatoes or any fresh tomatoes
- Royco Chicken ala King cook-in-sauce
- Lettuce, chopped
- Steamed broccoli
- Steamed Beans or Peas
- Sliced Avocado