Who said eating healthy is boring or time-consuming? All you need is a little creativity and you can have a healthy version of your favourite foods, or enjoy something completely new.

I have taken baby steps with the family for the past few years, making little changes here and there with our meals, sometimes they notice the changes or substitutes and sometimes they don’t but they always eat it. I try to get at least one “experiment” meal in a week, I make adjustments to a favourite or just think up something new. After these meals they will let me know if it’s something to add to our regular roster of meals or not – this chicken was given thumbs up all around, good thing it was easy to make 😉

Caprese Stuffed Chicken Breast:

4 boneless chicken breasts – washed and butterflied (sliced lengthwise down the middle but leaving one side joined)
1-2 fresh garlic cloves minced
1 tsp dried onion powder
1 tsp Italian seasoning blend
Salt and pepper to taste
Cayenne pepper to taste.

Rub the butterflied chicken breast with seasoning mix all over. Set aside.

Stuffing:
Fresh basil leaves chopped
Fresh mozzarella cheese sliced
Tomato slices
Take each breast and spread open.
Layer tomato slice, cheese slice, chopped basil, another cheese slice and tomato slice on one half and fold the other side over.
Repeat with other breasts.

Heat a non-stick skillet with a 1 tsp oil on med-high heat. Add in stuffed chicken and pan sear each for about 2 minutes, turn and search the other side. A quick search to lock in the juices and flavours.

Preheat the oven to 400°F and place the seared chicken breasts on top a lined cooking sheet. Bake in oven for an extra 15 minutes, check to make sure juices run clear.

Note: cheese will melt out, you can try to re-stuff the cheese or just cover the top of the chicken with it.
Drizzle cooked chicken with balsamic glaze and serve warm with pasta, zoodles or a salad.

Recipe for the creamy avocado zoodles pictures above can be found here.

Enjoy 😉