You can snag the printable recipe for this low carb pesto Caprese chicken recipe at the end of this article.
There is nothing like a fresh Caprese salad. Delicious mozzarella, crisp tomatoes, and sweet basil seasoned with olive oil and a hint of spices combine for an amazingly fresh taste. Well, what if you take those flavors and bake them together with chicken and homemade pesto? You get yum!
The pesto is so flavorful!
You can mix up some extra pesto, and freeze it in individual servings and make this every week. It’s also great on pork chops. This baby food freezer tray makes a great storage container for things like this.
We have more great recipes here: low carb recipes.
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PinIngredients
For the chicken
- 2 Tablespoons bacon grease or olive oil
- 3-4 chicken breasts
- 1/2 lb fresh mozzarella
- 1/4 cup Parmesan cheese
- 1 cup homemade pesto (recipe below)
- 2 cups cherry tomatoes
For the pesto
- 1 cup fresh basil
- 1 clove garlic
- Salt and pepper, to taste
- 1/4 cup walnuts or cashews
- 1/3 cup olive oil
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 350 degrees F
- Place the bacon grease in a skillet over medium heat. Once hot, add the chicken and brown on both sides, approximately 3-4 minutes per side.
- Remove the chicken to a 9×9 casserole dish.
- Place all pesto ingredients in a food processor and puree until smooth.
- Spoon approx. 2 Tablespoons of the pesto on top of each chicken breast.
- Add a slice of fresh mozzarella and a sprinkle of Parmesan to the top of each chicken.
- Add cherry tomatoes to the casserole dish before placing in the oven.
- Cook until the chicken reaches an internal temperature of 165 degrees F, approximately 25 minutes.
- Serve with a salad dressed with the leftover pesto and the cooked tomatoes.
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