Caprese Chicken (Edit recipe)

This Caprese chicken will fill up the house with delicious aromas as it braises in our bone broth for 30 minutes. That time can be used to prepare a keto-friendly side like cauliflower rice to serve over (and there will be lots of leftover pan juices to mop up.) We use grape tomatoes but cherry, beefsteak, and hot house would all work.

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	639
Fat:	44 g
Carbohydrates:	12 g
Protein:	56 g
Cholesterol:	195 g
Sodium:	342 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Bare Bones

View original recipe

Serves: 3

Ingredients

3 Tbsp Extra Virgin Olive Oil, divided
1/2 cup Almond Flour
1.25 lb Boneless Skinless Chicken Breasts, (about 2-3 breasts)
1 cup Organic Chicken Bone Broth
8 oz Fresh Mozzarella, sliced
2 oz Salami, uncured, thinly sliced
8 oz Grape Tomatoes, halved
fresh Basil, to serve

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Halve tomatoes lengthwise and add to a mixing bowl with a tablespoon of olive oil. Season with salt and pepper, toss, and set aside.
Place a sheet of wax paper on a large cutting board. Working one at a time, place the chicken breasts on the wax paper, cover with a second piece of wax paper, and gently beat them with the flat side of a meat tenderizer or a rolling pin. The chicken should flatten to no more than ¾–1 inch thick.
Add almond flour to a large mixing bowl and, again working one at a time, coat the chicken in almond flour, removing any excess flour before setting aside on a plate.
Heat a casserole pan or braiser to medium-high heat and add 2 tablespoons of olive oil. When the oil is hot and shimmering, gently lay the chicken cutlets in the pan and cook until browned, about 5 minutes. Flip the cutlets over and repeat, about 5 minutes. If the almond flour begins to burn, lower the heat to medium and move on to the next step.
Add the bone broth and cover, then reduce heat to medium. Cook until the cutlets read 155º on a digital instant read thermometer (make sure the reading is taken from the thickest part of the cutlet), about 30–35 minutes.
Remove the lid and place 1–2 slices of salami on each cutlet, then 1–2 slices of mozzarella, completely covering the cutlets.
Then pour over the tomato mixture and cover. Cook for another 5 minutes or until cheese is very melty.
Leave the lid on until ready to serve. When ready, remove lid and top with plenty of basil leaves.