Pesto Caprese Chicken in White Wine Pan Sauce
A simple weeknight dinner made in under 30 mins that’s pretty enough to serve on weekends too!
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!
Calories: 532kcal | Fat: 50g