Caprese Chicken (low FODMAP)

15 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make-ahead: Steps 1 - 2

The Caprese style combines basil, tomato, and mozzarella cheese that, when blended together, amplify each other in a wonderful way. This recipe takes that blend up a few notches by adding our lemon basil pesto and bacon to deliver chicken that is truly special. The chicken gains a creamy quality and the flavors are rich and comforting.

Ingredients

1/4 cup gluten-free all-purpose flour (I used Bob’s Red Mill 1 to 1)

1/4 cup grated parmesan

1 tablespoon fresh rosemary, chopped

1 teaspoon freshly ground black pepper

4 boneless skinless chicken thighs (or chicken breasts if you prefer)

4 slices thick-cut bacon, chopped

3 tablespoons extra virgin olive oil

3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1/3 cup of our lemon basil pesto (or other low FODMAP pest)

6 ounces mozzarella cheese, sliced (one low FODMAP serving of Mozerella is 1.4 ounces)

1-2 heirloom, on the vine, or early girl tomatoes, sliced thickly

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper to taste

1/2 cup fresh basil, chopped

Directions

(1) Prepare the chicken: For best flavor and texture, salt the chicken a day, or at least 4-6 hours before you plan to cook it. This allows the salt time to get into the meat so the flavor is carried throughout instead of just on the surface. I take the chicken out of the package, lay it in a dish that allows the chicken to be in one layer, and then salt it with Diamond Crystal Kosher salt, using about 1/2 teaspoon per piece of chicken and sprinkling the salt as evenly over the meat as possible. Cover the dish with plastic wrap and refrigerate until ready to use. If you miss this step, don’t worry.

(2) Make the pesto: See my lemon basil pesto recipe. This too can be done ahead of time and refrigerated.

(3) Preheat the oven to 425 degrees F.

(4) Dredge the chicken: Place the flour, parmesan, pepper, and chopped rosemary in a shallow bowl and make sure it is well-mixed. Dredge both sides of the chicken through the mixture, tossing to coat. Set aside on a plate until you’re ready to cook.
(5) Cook the bacon: In an oven-safe skillet large enough to hold the chicken in one layer. cook the bacon until crisp but not burned. Remove the bacon from the skillet and set it aside on paper towels to absorb excess grease.

(6) Cook the chicken: In the same skillet, add 2 tablespoons of olive oil to the bacon grease that’s in the pan and heat the oil over medium-high heat. When the oil is hot, 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 for 5 minutes until the meat is cooked through and the sauce has reduced a bit, then remove from the heat.

(7) Finish: Spoon the pesto over each piece of chicken, then add a slice of mozzarella, and 1-2 tomato slices over the top of each piece of chicken. Drizzle everything with 1 tablespoon of olive oil and season with salt and pepper. Bake 8-10 minutes until the cheese is melted.

(8) Plate and serve: If serving family style, keep chicken in the baking dish and top each piece with bacon and fresh basil. Otherwise, plate and add the bacon and basil to the top of each piece before serving. Serve with one of my delicious salads and a half a cob of corn for a perfect meal.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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