Name: Chicken Caprese Toast
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 boneless and skinless chicken breasts; 2 tbsp (30 ml) olive oil; ½ tsp Kosher salt; ¼ tsp black pepper; 1 cup (237 ml) vine-ripened tomatoes; 3 stalks chopped scallions; 10-12 Kalamata and green olives in oil (pitted and sliced thinly – olive oil reserved); 1 tsp lemon juice; salt and pepper; 2 slices large whole wheat grain bread; 2 tbsp (30 ml) vegenaise; ½ ripe avocado (sliced thinly); 3 radishes (sliced thinly); handful basil leaves; 6 slices fresh mozzarella; ¼ tsp red pepper flakes

Description

Roast chicken, creamy avocado, and fresh mozzarella on toasted bread. A quick, flavorful meal perfect for brunch.

Ingredients

Units Scale

2 boneless and skinless chicken breasts
2 tbsp (30 ml) olive oil
1/2 tsp Kosher salt
1/4 tsp black pepper
1 cup (237 ml) vine-ripened tomatoes
3 stalks chopped scallions
10-12 Kalamata and green olives in oil (pitted and sliced thinly - olive oil reserved)
1 tsp lemon juice
salt and pepper
2 slices large whole wheat grain bread
2 tbsp (30 ml) vegenaise
1/2 ripe avocado (sliced thinly)
3 radishes (sliced thinly)
handful basil leaves
6 slices fresh mozzarella
1/4 tsp red pepper flakes

Instructions

Preheat oven to 350°F (177°C).
Pat-dry chicken breasts with paper towels. Rub each with 1 tablespoon olive oil and season with salt and pepper.
Place chicken breasts on a baking sheet and bake for 30-35 minutes.
Remove from oven, cover with aluminum foil, and let rest for 5-10 minutes before slicing.
While chicken roasts, prepare the Caprese salad: Place tomatoes, scallions, olives (with their oil), and lemon juice in a bowl. Season with salt and pepper to taste. Set aside.
Slice chicken into 1-inch thick slices.
Place bread slices on a cutting board. Spread each with 1 tablespoon vegenaise (or mayo).
Divide the Caprese salad among the bread slices.
Top with avocado and radish slices and basil leaves.
Place 3 slices of mozzarella on each sandwich.
Bake in the oven at 350°F (177°C) for 15 minutes, or until cheese is slightly melted.
Optionally, sprinkle sandwiches with red pepper flakes.
Serve warm.

Notes

For a richer flavor, marinate the chicken in the olive oil, salt, and pepper for at least 30 minutes before baking.
If you don’t have vegenaise, mayonnaise works as a delicious substitute.
Store leftover chicken separately from the Caprese salad components to maintain freshness. Reassemble the toasts before reheating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Brunch
Method: Roasting
Cuisine: Italian

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 5
Sodium: 400
Fat: 25
Saturated Fat: 8
Unsaturated Fat: 15
Carbohydrates: 40
Fiber: 5
Protein: 30
Cholesterol: 80