Pesto Caprese Chicken in White Wine Pan Sauce
Rating
Seasoned chicken seared until golden, with sweet summer tomatoes, bacon, and a savory white wine pan sauce.
Ingredients
- ¼ cup all-purpose flour, or use gluten free
- ¼ cup grated parmesan
- 1 tablespoon Italian seasoning
- 4 boneless skinless chicken breasts
- kosher salt and black pepper
- 4 slices thick cut bacon, chopped
- 3 tablespoons extra virgin olive oil
- ¾ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- ⅓ cup basil pesto
- 8 ounces mozzarella cheese, sliced
- 1½ cups cherry tomatoes
- 1-2 heirloom tomatoes, sliced
- chili flakes
- ½ cup fresh basil, torn
Instructions
- Preheat the oven to 425° F.
- 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.
- Cook the bacon until crisp in a large oven safe skillet. Remove from the skillet and set aside.
- 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.
- Bake 5-10 minutes, until the cheese is melted. Top with bacon and fresh basil. Enjoy!
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