For the Caprese Chicken Breasts
4 chicken breasts (4 oz. each)
4 ounces of mozzarella cheese
¼ cup basil leaves
4 tablespoons sun dried tomatoes, jarred (~1 oz)
salt and pepper to taste
~1/2 teaspoon garlic salt
~2 tablespoons EVOO
For the Garlic Zoodle Pasta
2 large zucchinis
1-2 tablespoons EVOO
1 tablespoon garlic
4 tablespoon sun dried tomato, jarred (~1 oz.)
salt and pepper to taste
Instructions
Full recipe from : yummly.com
For the Chicken Breasts
First, preheat oven to 375ºF. Next, prepare chicken breasts by laying them flat on a cutting board. Then, taking a hammer or potato masher, pound until the chicken flattens out and is the same thickness all around (~1/2 inch).
Place about 1 ounce of mozzarella cheese, a few basil leaves, and a tablespoon of sun dried tomato in the center of your chicken breast. Then, season with salt and pepper to taste.
Roll chicken breast, packing it tightly. Secure with 2 strings on both ends.
Season again with salt and better and a little garlic salt to taste and a drizzle of EVOO.
Bake at 375ºF for 40 - 45ish minutes or until the chicken turns golden brown.
For the Garlic Zoodle Pasta
First, start by washing your zucchini and patting dry. Then, prep your zoodles by spiralizing them. You can watch an awesome tutorial from Inspiralized here.
In a large skillet, heat 1-2 tablespoons of EVOO and garlic to medium/high heat. Then, add in zucchini and sun dried tomatoes and sautee for about 3 minutes, or until desired texture.
Season with salt and pepper, to taste.
