Super Easy Caprese Chicken

I. Love. Chicken. I could marry chicken. I often plan too many meals with chicken and get dirty looks from my family. They’re haters. I ain’t.

January 3rd was a rare occurrence–I started prepping meals at 8pm. Weird, right? I had already marinated/mostly defrosted the chicken that I thought we were having for dinner that night, then we went out for pizza instead. Oh well. Gotta be prepared for anything in this family!


*1 serving=1 large chicken breast*

4 chicken breasts

1 mozzarella ball

2 roma tomatoes

Spinach leaves

1 C white wine

1/2 C olive oil

2 TBSP thyme

1 TBSP oregano

Salt and pepper to preference


Thaw your chicken (it’s ok if it’s left a little frozen) and place in a gallon zip-lock bag. Pour in the wine, oil, thyme, oregano, salt, and pepper. Place it in the fridge to marinate for a couple hours.

I heard if you marinate chicken breasts for too long in an acid-based marinade they can start to break down. I left mine in the fridge for 12 hours and 3/4 of them turned out fine. One was a little too tenderized but still easy to work with. Just keep an eye on them. I also flipped the bag every other hour throughout the process because I didn’t want one side to feel left out.

Don’t look at me like that.

Now you can take a break! But if you insist on being a worker bee, slice the mozzarella ball and tomatoes then store them in the fridge until you’re ready to stuff the chicken.

Bake at 400 degress Fareinheit for 25 minutes and vwala! Your dinner is served.


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