My husband and youngest son absolutely love Caprese salad. So when I saw this main dish chicken version for Caprese chicken with bacon in a magazine I knew I had to make it for them. Even better, I had all the ingredients without have to make a run to the grocery store. Don’t you love when that happens?
I have to be honest about two things. First, I don’t like tomatoes. I only buy tomatoes to put into other people’s salad. Ketchup, pizza sauce, pasta sauce, they are all fine but I just can’t do tomatoes. But then I found this recipe and decided to jump in.
Second, rarely do I ever misread a recipe but I did this time. As I put the bacon in my cast iron pan to begin to cook it I reread the recipe to see it was meant to be baked and only partially at that. So I changed the recipe to just include cooked bacon. I cooked the bacon thoroughly but not too crisp and laid it over the chicken and tomato slice adding the mozzarella later. It worked just fine. While you can use sliced mozzarella, I found the fresh to melt beautifully.
- 8 bacon strips, cooked but not crisp
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tomatoes, sliced
- 6 fresh basil leaves, thinly sliced
- 4 slices fresh mozzarella cheese
- Place chicken in an ungreased 13x9-in. baking pan; drizzle with olive oil. Sprinkle with salt and pepper. Top with sliced tomatoes and basil. Lay 2 bacon strips across tomato slices, breaking bacon in half if necessary.
- Bake, uncovered, at 400° for 25-30 minutes or until a meat thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted.
Adapted from Taste of Home Magazine