Caprese Chicken Bake w/ Artichokes.

Caprese Chicken Bake w/ Artichokes

A simple delicious keto friendly version of Caprese Chicken. Using Skinny Girl Sugar Free Balsamic Vinaigrette. Prep time: 15min. Cooking Time 34minutes.

4.0 net carbohydrates. Serving size 1 chicken breast with 1 cups of fixings.

Ingredients:

·         4 Slices of Chicken Breasts.

·         8 oz Skinny Girl Sugar Free Balsamic Vinaigrette.

·         1 tbsp Minced Garlic.

·          12 oz Jar of Marinated Quartered Artichoke Hearts.

·         8 oz Fresh Mozzarella (Bel Gioioso).

·         8 oz Grape Tomatoes.

·         Olive oil.

·         Chopped Basil.

·         Seasonings (salt, pepper, garlic, Italian seasoning.)

 

Instructions:

In a bowl, pour the 8 oz bottle of Skinny Girl Sugar Free Balsamic Vinaigrette, 1 tbsp minced garlic and drizzle olive oil. Whisk ingredients and set aside.

Use a separate bowl, add 8oz sliced grape tomatoes, 12oz jar of marinated quartered artichoke hearts, chopped basil, drizzle olive oil and season with salt, pepper and Italian seasoning. Mix ingredients together and set aside.

Take four chicken breasts, place them between parchment paper and use a mallet and pound the chicken evenly. Season the chicken breast with salt, pepper, garlic powder and Italian seasoning.

In a preheated med/high skillet w/ olive oil, add each seasoned chicken breast to the skillet and cook on both sides 2-3 minutes. Lower temperature to med/low and pour the sauce mixture into the skillet.

Take skillet off the stove top and pour the grape tomato, basil and artichoke mixture onto the chicken. Use a wooden spatula and move the veggie mixture around the skillet.

Slice the 8oz fresh mozzarella into four thick slices and place on top of each chicken breast. Garnish with Chopped Basil.

In a preheated 400-degree oven, place the skillet into the oven for 20minutes.

Enjoy!!!