School is back in session, and as a result, so are our busy evenings. There is church, volleyball, committees, events, housekeeping, homework, teacher prep, etc. You name it, we are probably doing it. When trying to eat clean there are a few challenges. One is to find the time and effort to cook at home. Secondly is to not repeat the same recipes over and over again. And the one that I try to stick to more than any other is to cook with seasonal ingredients.
After spending some time in my garden I realized that I had an influx of basil, and a few tomatoes. I wanted a caprese salad, but not everyone will eat that for a meal at my house as I feed a hungry rancher/cabinet maker, and two teen athletes. Enter, baked chicken caprese.
I needed something that was keto friendly, but also quick and easy to make. This recipe fit the bill.
I used 4 chicken breasts butterflied (so 8 pieces of chicken). Then I tenderized with my trusty wax paper and rolling pin.
I put them on a cookie sheet covered in foil and sprayed with olive oil cooking spray. I seasoned the chicken breasts with salt, garlic powder, oregano, and a dash of red pepper. Then I laid down 3 or 4 fresh basil leaves and topped with sliced tomatoes and fresh mozzarella pearls.
I folded the breasts in half.
Than I spread a little mayonnaise (not Miracle Whip or salad dressing) on top and then sprinkled with almond flour. I put it in the oven at 375 and baked for about 35 minutes.
For side dishes we had mixed veggies with Parmesan and “fried” okra in almond flour. You could just do a salad, or pretty much any other side. The 4 breasts butterflied made 8 servings and with the four of us there were none left. I’m hoping to add some more similar recipes to my repertoire soon. Nutritional information.
Information from Fitness Pal Recipe Nutrition Analysis
Calories: 194 / Net Carbs: 4g./ Fat: 10g./ Protein: 19g./ Sugar: 2g.