it’s a snap

This is a quick and easy “go-to” dinner at our house, especially when there are just two of us. Although I call it Caprese, I don’t always use mozzarella cheese. Whatever soft melting cheese I have on hand is what I use, this time it was goat cheese, sometimes it’s Fontina, or if I’m in a bind I’ll even use cream cheese – whatever works!

Parmesan Chicken Caprese

2 boneless, skinless chicken breasts
1 tablespoon mayonnaise
1 tablespoon whole grain mustard
1/3 cup shredded Parmesan cheese
1 large ripe tomato, cut into 6 slices
2 slices of soft herb-coated goat cheese (chèvre)
1/4 cup julienned basil leaves
Salt and freshly ground black pepper

Preheat the oven to 350 degrees and spray a small baking sheet with Pam.

Lay a large sheet of plastic wrap on a cutting board. Place one chicken breast halve, former skin-side up, in the center of the wrap.  Fold over the wrap and use a meat pounder or the bottom of a small heavy skillet to pound the breast into a thin even layer.  Repeat with remaining chicken breast and place both on a baking sheet.

In a small bowl, blend together mayonnaise and mustard and spread the mixture on the top side of each chicken breast.  Divide the Parmesan cheese between the two pieces of meat, pressing into the mayonnaise mixture to adhere.

Sprinkle 1 tablespoon of the basil on each and then layer each with 3 tomato slices and 1 slice of chèvre.  Top each with another tablespoon of basil and season with salt and pepper.

Bake in preheated oven for 12 minutes, or until chicken is cooked through.

Serves 2