Caprese Chicken

I have a race on Sunday, it is the 9.3 mile Boilermaker  and it is going to be the 7th one in a row I have run. I am so ill prepared for it though it isn’t funny. The most I have run is 6 miles and that was on Monday, I did fine and felt good but it was nice and cool (mid 70s) while I was running it. Every year the Boilermaker is in the high 80’s or low 90s. I just saw this for the forecast on Sunday, I guess at least it isn’t Monday or Tuesday!

To best prepare my body for the beating it will receive on Sunday I have been eating as healthy as possible with huge salads for lunch and fruit and yogurt for breakfast. Monday I put frozen pineapple in the yogurt, good in theory but when it started to defrost it got a little too soupy for my liking.

Tuesday I threw in some Cheerios and it was much better!

Tuesday night the boyfriend wanted to go running with me

You all thought I was bad about pink?! Kid is nuts for green

It was a nice thought in theory but it will be the last time I do that. He runs much faster than I do, and he is ultra competitive, so he was doing under 9 minute miles the whole way. After about a half a mile I said #%&* this and slowed down to my pace. I was feeling really bad about myself though and started to think negative thoughts which is just not healthy, so to pep myself back up I decided to just go a little further than I was planning. It made me feel better but like I said, we won’t be running buddies again.

After I cooled down I went to tackle dinner. I knew how much the boyfriend loved the Caprese Pizza I made so I decided to incorporate it into chicken so I didn’t have to have all the calories of the huge slice of bread. The end result was fantastic and something that I would make again for sure.

Caprese Chicken
Serves 3
  • 3 Chicken Breast
  • 8oz of Fresh Mozzarella
  • 1 Cup of Fresh Basil
  • 1 Egg
  • 1 1/2 Cup Panko
  • 3 Tomatoes
  • 2 TB Olive Oil
  • 3 Cloves of Garlic minced or 1 TP of Gourmet Garden Garlic Paste
  • Salt and Pepper
Start off by preheating the oven to 375. While that is heating take your chicken breast and put them in a zip lock bag, one at a time not sealing the bag, and use a meat mallet to pound out until they are about 1/4 inch thick. 
On a small plate take and scramble the egg and put a little salt and pepper in it, on another plate put the panko crumbs. This is your breading station, so take the pounded chicken and  dip in the egg and then dredge through the panko. 
Then take the panko covered chicken and divide the mozzarella and bail between the three putting it all at one end of the chicken. 
Roll chicken and tuck pieces in so it makes a little pouch of mozzarella and basil. Place in the oven and bake for 30-40 minutes until chicken is thoroughly cooked and cheese has melted. While the chicken is cooking put garlic and olive oil in a bowl and give it a little sprinkle of salt. 
Chop up tomatoes making sure to remove most of the seeds and mix them into your garlic oil mixture as this is the topping to your chicken. When chicken is done top with tomatoes and enjoy! 
The boyfriend had a side of couscous with this I had a few spears of asparagus. It is a very filling dish though! 
What are your favorite flavor combinations?
Though I agree with the boyfriend mozzarella, basil and tomato are amazing, I’m more of a carb and cheese girl. My favorite being mac and cheese but I’m not bias to grilled cheese, cheese and crackers or cheese pizza. 

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