Caprese Chicken Dinner!
After a long wedding weekend (having WAY too much fun!), I needed to “get my green on!” This menu is heavy on the greens and super healthy (well maybe not the salad dressing, but you have to have ONE indulgence right?).
And the chicken recipe combines two of my favorite things: caprese salad and bruschetta! Best of all it takes about 20 minutes (or less) to prepare making it a perfect weeknight meal for sure. Add a salad and if you want, some steamed veggies and you are all set!
Avocado, Mozzarella and Bruschetta Chicken
Mixed Green Salad with Blue Cheese Dressing
Steamed Broccoli
Avocado, Mozzarella and Bruschetta Chicken
(Adapted from Iowa Girl Eats)
This chicken recipe is so so good! IF you love avocados, and bruschetta and melted mozzarella – you then will love this dish too! I prepared it by sautéing the chicken, but of course you can always grill the chicken, THEN pop it under the broiler briefly to melt the cheese.
1 cup balsamic vinegar (or use a balsamic reduction like I did)
4 chicken breasts, pounded to an even thickness
extra virgin olive oil
salt & pepper
1/2 cup bruschetta topping (mix 1 chopped tomato, 2 minced garlic, 1 TBSP evoo and chopped basil)
1 avocado, sliced
4 oz mozzarella cheese, sliced (or 1 cup shredded)
baby spinach or pasta, for serving
If using pre-made balsamic reduction (like the one above), then disregard the following instructions to reduce regular balsamic vinegar:
Pour balsamic vinegar into a small saucepan then bring to a boil. Turn heat down to medium then simmer and reduce until vinegar is thick enough to coat a spoon, about 20 minutes. (Vinegar will continue to thicken while cooling.) Set aside to cool.
Place oven rack in top position then preheat broiler. Drizzle chicken breasts with extra virgin olive oil then season with salt and pepper on both sides. Brush a large skillet over medium-high heat with oil then add chicken breasts and cook for 4-5 minutes a side, or until no longer pink in the center.
Transfer chicken to a foil-lined, nonstick-sprayed baking sheet then top with 2 TBSP bruschetta mixture, 3-4 slices avocado, and one slice of mozzarella each.
Broil until cheese has melted then serve over spinach, and drizzle with the balsamic vinegar reduction.
Mixed Green Salad with Ah-Maz-Ing Blue Cheese Dressing
(Adapted from Pastels & Pickets cookbook)
1/2 cup whipping cream
1 1/2 TBSP tarragon or champagne wine vinegara
6 oz crumbled blue cheese, at room temperature
1/4 cup milk
1/4 cup mayonnaise (preferably Hellman’s)
1 TBSP grainy mustard
1/2 tsp tarragon
1/4 tsp salt
Pepper, to taste
Romaine lettuce
Leafy green lettuce
Grape tomatoes, halved
Combine cream and vinegar in a bowl.
Add blue cheese, then whisk in remaining ingredients.
Combine lettuces and tomatoes and drizzle dressing over. Refrigerate any leftovers for up to 2 weeks.
Cut up a couple of heads of broccoli and rinse. Steam for 10 minutes and enjoy!
Top with butter and or shredded parmesan if desired.
what are we having for dinner? 