One-Pan Caprese Chicken



for 4 portions

½ lb. asparagus (230 g), trimmed

olive oil, to taste

salt, to taste

pepper, to taste

1 clove garlic, chopped

1 chicken breast

fresh mozzarella cheese, sliced

1 tomato, sliced

3 fresh basil leaves

parchment paper


Preheat the oven to 200°C.

Place the asparagus in a mixing bowl and coat it carefully with olive oil, salt, pepper and garlic.

Tear a sheet of parchment paper, large enough to be folded into a bundle.

Place the chicken breast on top and season with salt and pepper. Place the mozzarella, tomato and basil on top.

Fold the edges of the parchment paper in a widthwise direction 2 to 3 times and then twist the ends until they are completely closed.

Bake for 20-25 minutes or until internal temperature reaches 74°C (165°F).


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