Basil/Tomato Chicken Wrap

December 19, 2017

This recipe is one of the house favorites here. Extremely easy to make and delicious. We normally make this toward the end of the week when we are low on meals for dinner, or lunch. I've even made two batches and placed them in glass lunch containers, so The Mr. can have something to grab and go for lunches for a few days. They are a high-end meal for low effort preparing and baking. 


What you will need:

Two organic, free-range chicken breasts (we like to use Roxy-the organic chicken)
Organic extra virgin olive oil 
Sea salt and organic black pepper
Organic mozzarella (we like to use Organic Valley)
Organic Roma tomatoes-sliced (about two)
Fresh, organic basil leaves


What to do:

Heat oven to 400 degrees. Wash and remove any fat from the chicken breast. Lay them out on a flat work surface and begin slicing them length-wise to cut into two equal-sized pieces. Once cut you should have four pieces to work with. Lay a small sheet of parchment paper over each breast and pound flat to about 1/4-inch thickness. Drizzle with olive oil and sprinkle with salt and pepper. Rub the salt and pepper into the breasts. Add two slices of tomato, a few leaves of basil, and a thin slice of mozzarella. Sprinkle with salt and pepper, and add another small drizzle of olive oil. Roll up chicken breasts starting from the larger end and rolling to the narrow end. Place on olive oil drizzled, glass baking dish seam-side down. Drizzle more olive oil on top of each breast and sprinkle with more salt and pepper. Bake at 400 degrees for about 15-20 minutes. Remove from oven and top each breast with a small slice of mozzarella. Broil five more minutes to melt and lightly brown the cheese. To cut calories with this dish you can leave off the last step with the cheese on top and just sprinkle with salt and pepper before serving (as pictured below).


Serve them hot along side some French baguette slices!


(As with any recipe, be sure to use quality, non-gmo, organic ingredients) 

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