Pesto Caprese Chicken in White Wine Pan Sauce

Pesto Caprese Chicken in White Wine Pan Sauce


Seasoned chicken seared until golden, with sweet summer tomatoes, bacon, and a savory white wine pan sauce.
  • 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
  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!

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