Turn a simple chicken dish into a whole other super tasty experience with this.
Ingredients
- 4 boneless skinless chicken breasts – pounded to even thickness (1 inch or less)
- 2 tablespoons oil
- 1 teaspoon Italian seasoning – (OR ¼ teaspoon each dried basil, dried oregano, and dried thyme)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 4 slices mozzarella cheese
Tomato Basil Topping
- 3 roma tomatoes – diced
- salt and pepper to taste
- 2 teaspoons fresh lemon juice
- 2 tablespoons finely chopped fresh basil
Lemon Capellini
- 1/2 pound (usually 1/2 box) thin spaghetti or Angel Hair pasta cooked to Al Dente
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup capers
- 15-20 basil leaves
- 1 large tomato, diced, or a handful of sweet cherry tomatoes cut in half
- 1/2 cup Olive oil
- 1/4 cup fresh lemon juice (or the juice from one lemon)
- 1 tsp salt
- 1 tsp granulated garlic powder
Instructions
- In a large bowl combine chicken, oil, Italian seasoning, garlic powder, and black pepper. Stir to combine and coat chicken evenly with the seasonings.
- Grill chicken over medium-high heat 6-8 minutes on each side or until cooked through.
- While chicken is cooking, prepare the topping. In a medium bowl combine tomatoes, salt and pepper, lemon juice, and basil and stir well.
- Once chicken is cooked through, top each chicken breast with a slice of mozzarella cheese and cook for about 1 minute longer until cheese is melty.
- Top chicken with tomato basil topping and serve immediately.
For the Capellini
- Combine the olive oil, lemon juice, salt, and garlic powder. Whisk together until smooth.
- Pour the desired amount over pasta. Then top with the parmesan, tomatoes, and capers. Stir to combine. This is best served cold, so if you have time, refrigerate it for about an hour. Add basil right before serving.