Last night, the weather here was absolutely beautiful. After a week of 100° days and evening thunderstorms, the weather finally broke, and we experienced the 80s again. Gotta love Maryland!
It was so great to finally be able to eat outside! People don’t realize how crazy the weather is in this state. You literally can experience all 4 seasons in the same week. Wednesday felt like summer in the tropics. Last night felt like Autumn.
To take advantage of this gorgeous opportunity, I decided to make Chicken Caprese and dish it on a bed of garlic spaghetti (spaghetti aglio e olio for those of your who aren’t familiar with the Italian-American term), presented in a gorgeous plate I got for my wedding from Williams-Sonoma.
Minimum effort for maximum deliciousness. You seriously cannot get any easier than this. I found it on Pinterest, then made it my own. The only thing I should have done differently is remove the foil for the last few minutes to brown the top a little. Also, it would probably go very well with spaghetti squash, if you’re trying to be good.
- 2 chicken breasts, filleted so there are 4 thin pieces
- 2-4 tablespoons pesto
- 1 medium tomato, sliced thin
- 1 handful shredded mozzarella
- a few fresh basil leaves if you have them on hand
What you do:
Spread pesto on top of chicken. Top with tomato slices, cheese, and basil leaves. Cover and bake in 375°F oven for 20 minutes.