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Pesto Caprese Chicken in White Wine Pan Sauce

By quardart_seisey • Added over 1 year ago • Updated 2 days ago

Easy Dinner Prep: 15 mins Cook: mins Total: mins Serves 4

Ingredients (for 4 servings)

0.25 cup All Purpose Flour, Or Use Gluten Free
0.25 cup Grated Parmesan
1.0 tbsp Italian Seasoning
4.0 piece Boneless Skinless Chicken Breasts
1.0 piece Kosher Salt And Black Pepper
4.0 slice Thick Cut Bacon, Chopped
3.0 tbsp Extra Virgin Olive Oil
0.75 cup Dry White Wine, Such As Pinot Grigio Or Sauvignon Blanc
0.33 cup Basil Pesto
8.0 oz Mozzarella Cheese, Sliced
1.5 cup Cherry Tomatoes
1.0 piece 2 Heirloom Tomatoes, Sliced
1.0 piece Chili Flakes
0.5 cup Fresh Basil, Torn

Note: Items with are common pantry items.

Nutrition Estimates (*estimated per serving)

632.0

Calories

79.4g

Protein

6.9g

Carbs

28.7g

Fat

2.2g

Fiber

2.5g

Sugar

1.0mg

Sodium

Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.

Instructions

1. Preheat the oven to 425° F.2. Season the chicken with salt and pepper. Place the flour, parmesan, and Italian seasoning in a shallow bowl. Dredge both sides of the chicken through the flour, tossing to coat. 3. Cook the bacon until crisp in a large oven safe skillet. Remove from the skillet and set aside.4. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook until golden on both sides, about 3 minutes per side. Reduce the heat to medium low and pour in the wine. Simmer 5 minutes. Remove from the heat, arrange the cherry tomatoes around the chicken. Spoon the pesto over each piece of chicken, then add a slice of mozzarella, and 1-2 tomatoes slices to each piece of chicken. Drizzle everything with 1 tablespoon olive oil and season with salt, pepper, and chili flakes. 5. Bake 5-10 minutes, until the cheese is melted. Top with bacon and fresh basil. Enjoy!

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