CAPRESE STYLE CHICKEN BREASTS AND MIXED PEPPER MEDLEY
Taken from Harris Teeter website; posted for ZWT. "This simple chicken breast recipe contains a topping reminiscent of Caprese salad. The word Caprese describes anything native to the Italian island of Capri, located off the coastline near Naples. Because the Campania region of Italy (home of Capri, Amalfi, and Naples) was home to Italy's buffalo ranges - the locals were able to enjoy an abundance of fresh mozzarella - and recipes containing mozzarella (or other local specialties like lemons) were called Caprese. The pepper mixture is known as Peperonata in Italy and is a typical garnish for roasted and grilled meats." Lovely, simple dish for the summertime; I'm sure it would be perfect grilled, also! (By mixing the garlic and red pepper flakes in the olive oil and brushing over, while grilling. Then adding toppings and lowering lid, cheese should melt! Pepper medley could also be prepared on the grill, using a grill pan.)
Provided by alligirl
Categories Chicken Breast
Time 1h
Yield 4 entrees, 4 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 425 degrees.
- Season the chicken with salt and pepper.
- Heat the olive oil in a large, wide, oven proof skillet over medium heat.
- Add the garlic and chicken. Cook the chicken for five minutes per side, turning once, or until golden.
- Sprinkle the crushed red chili flakes over the chicken and squeeze the lemon juice over the top.
- Top each piece of chicken with four roma tomato slices and ¼ of the shredded mozzarella.
- Transfer to the oven and bake until the chicken is cooked through and the cheese is golden (This will take approximately 15 minutes.).
- Remove from the oven and top with fresh basil.
- To make the mixed pepper medley:.
- Heat the olive oil in a large, wide skillet over medium heat.
- Add the peppers and brown on each side.
- Stir in the garlic and cook for one minute.
- Add the green olives, reduce heat to low and cover.
- Cook the peppers for 20 minutes or until they are tender.
- Stir in the balsamic vinegar and add salt, to taste.
- Top the medley with a piece of chicken before serving.
Nutrition Facts : Calories 414.6, Fat 28.4, SaturatedFat 7.8, Cholesterol 68.8, Sodium 584.5, Carbohydrate 17.7, Fiber 4.8, Sugar 8.3, Protein 24.4
CAPRESE CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: cherry tomato, olive oil, kosher salt, freshly ground black pepper, balsamic vinegar, all-purpose flour, large eggs, bread crumbs, kosher salt, freshly ground black pepper, garlic powder, Marketside Antibiotic-Free Boneless Skinless Chicken Breasts, olive oil, fresh mozzarella cheese, balsamic vinegar, fresh basil leaf
Provided by Walmart
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Make the tomato salad: In a medium bowl, combine the cherry tomatoes with the olive oil, salt, pepper, and balsamic vinegar, and toss to coat.
- Make the caprese chicken: Add the flour to a large plate. Beat the eggs in a large shallow bowl. On a separate large plate, mix together the bread crumbs, ½ teaspoon salt, the pepper, and garlic powder.
- Season the chicken breasts with ½ teaspoon salt each. Dredge in the flour, then dip into the eggs, letting an extra drip off, then coat in the bread crumb mixture.
- Heat the olive oil in a large cast iron skillet with a lid over medium-high heat. When the oil is shimmering, add the chicken in the pan and reduce the heat to medium-low. Fry the chicken, uncovered, for about 5 minutes, or until the bottom is deep golden brown. Flip the chicken and arrange the sliced mozzarella on top. Cover the pan and cook for 3 minutes, or until the mozzarella is melted.
- Pour the tomato salad on top of the chicken breasts, letting some of the tomatoes slide into the pan around the chicken. Cover again and cook for another 2-3 minutes, until the internal temperature of the chicken reaches at least 165°F (75°C) and the tomatoes are warmed through.
- Transfer the chicken to a platter and top with the tomatoes. Drizzle with the balsamic vinegar and garnish with the torn basil.
- Enjoy!
CHICKEN CAPRESE
Originating in Capri, Caprese mimics the colors of the Italian flag in salad form using the now-classic combination of mozzarella, tomato and basil. Here, that trinity transforms everyday chicken cutlets into something special. Thanks to the proliferation of hothouse tomatoes (which are better enjoyed cooked than raw), this dish can be enjoyed year-round. Cocktail tomatoes, slightly larger than a golf ball and often sold on the vine, are perfect for this, but any size will work. Simple to assemble, this dish forms its own delicious pan sauce as the liquid from the cheese and tomatoes mingles with the caramelized juices from the browned chicken.
Provided by Susan Spungen
Categories dinner, quick, one pot, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
- Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
- Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
- Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.
CHICKEN CAPRESE
Boneless chicken breast topped with spinach, tomato, and buffalo mozzarella with a touch of balsamic serves beautifully with a side pasta tossed with pesto.
Provided by Steven George Pierce
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Stir garlic into hot oil and cook until slightly softened, about 2 minutes, stirring often. Add spinach and toss with hot oil and garlic; cover and remove from heat. Set spinach mixture aside to wilt spinach.
- Heat 3 more tablespoons olive oil in an oven-safe skillet. Cook chicken breasts in hot oil until browned, about 4 minutes per side. Season with salt. Layer 1/4 of the wilted spinach, tomato slices, and mozzarella slices on top of each breast. Season with ground black pepper and drizzle with balsamic vinegar.
- Bake in preheated oven until cheese has browned and chicken is no longer pink inside, about 15 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 496.4 calories, Carbohydrate 7.6 g, Cholesterol 105.4 mg, Fat 35.3 g, Fiber 2.9 g, Protein 36.4 g, SaturatedFat 11.6 g, Sodium 192.5 mg, Sugar 3.5 g
More about "caprese style chicken breasts and mixed pepper medley recipes"
EASY CHICKEN CAPRESE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (76)Calories 220 per servingCategory Dinner
- If the chicken breasts are large and thick, cut them horizontally through the middle to make thinner cutlets or pieces. If you like, use a kitchen mallet to tenderize and flatten the chicken breasts before cooking. This helps them quick quickly and evenly.
- Heat an indoor griddle or pan over high heat. Drizzle about 1 tbsp extra virgin olive oil to coat bottom of pan. (See notes if you prefer to use an outdoor grill).
- Add the chicken and cook for 3 to 5 minutes on each side or until done (chicken's internal temperature should register 165 degrees F).
THE BEST CHICKEN CAPRESE RECIPE (30 MINUTE MEAL) - FOODIECRUSH
From foodiecrush.com
4.7/5 (275)Total Time 30 minsCategory Main CourseCalories 232 per serving
- Use a thin, sharp knife to slice the chicken breasts in half lengthwise. Season both sides with kosher salt and freshly ground black pepper. Heat a large oven-proof skillet over medium high heat with the olive oil and butter. Once the butter has melted into the olive oil, add the chicken breasts to the pan, being careful not to crowd. Cook on each side until lightly browned and easily release from the pan, about 3-4 minutes each.
- Slather the tops of each chicken breast with the basil pesto, about 1-2 tablespoons per chicken breast. Top each chicken breast with a slice of mozzarella and a few slices of tomato. Transfer the skillet to the oven and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165° F. Remove from the oven and garnish with fresh basil and a drizzle of balsamic glaze.
EASY BALSAMIC CHICKEN CAPRESE RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
CAPRESE CHICKEN - CAFE DELITES
From cafedelites.com
BAKED CAPRESE CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
BAKED CHICKEN CAPRESE - THE RECIPE REBEL
From thereciperebel.com
ONE-POT CHICKEN CAPRESE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BAKED CHICKEN CAPRESE - PRIMAVERA KITCHEN
From primaverakitchen.com
CAPRESE STYLE CHICKEN BREAST - CTV
From more.ctv.ca
- Preheat the oven to 375 degrees Fahrenheit. On a baking sheet arrange the cherry tomatoes. Season with fresh thyme, vanilla, olive oil salt and pepper. Bake for 15-20 minutes or until the tomato skins are cracked. Remove from the oven, place into a bowl and set aside.
- Arrange an area of assembly (covered with parchment paper or plastic wrap to make for an easy clean up) starting with the six butterflied chicken breasts. Spread the pesto on both sides of the chicken breast. Then arrange the cherry tomatoes on one side and top with the fresh mozzarella. Fold the chicken breasts to close them and then wrap with the prosciutto.
- In an oven proof skillet (cast iron is my favorite) warm the olive oil and sear the chickens on both sides until they are golden. Deglaze the pan with chicken stock, cover with aluminum foil and place into the oven to finish cooking about 20 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
SHEET PAN CHICKEN THIGHS AND VEGGIES (EASY!) - WHOLESOME YUM
From wholesomeyum.com
CAPRESE STUFFED BALSAMIC CHICKEN - CAFE DELITES
From cafedelites.com
STUFFED CAPRESE CHICKEN - AN EASY CHICKEN RECIPE | COOKIES AND …
From cookiesandcups.com
CAPRESE CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
CAPRESE STYLE CHICKEN BREASTS AND MIXED PEPPER… – RECIPEFUEL
From recipefuel.com
BAKED CHICKEN CAPRESE RECIPE - WHOLESOME YUM
From wholesomeyum.com
PLATING CAPRESE STYLE CHICKEN BREASTS WITH MIXED PEPPER …
From youtube.com
CAPRESE STYLE CHICKEN BREASTS AND MIXED PEPPER MEDLEY RECIPE
From recipenode.com
EASY CHICKEN STIR FRY - RECIPES SIMPLE
From recipessimple.com
CHICKEN CAPRESE - 20 MINUTE HEALTHY DINNER! - GIMME SOME GRILLING
From gimmesomegrilling.com
EASY CHICKEN CAPRESE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
JASON & JULIE EVINK ON INSTAGRAM: "CHICKEN CAPRESE IS A DELICIOUS ...
From instagram.com
CHICKEN CAPRESE | THE MODERN PROPER
From themodernproper.com
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #vegetables #european #dinner-party #summer #italian #chicken #dietary #low-cholesterol #seasonal #low-calorie #low-carb #healthy-2 #low-in-something #meat #chicken-breasts #peppers
You'll also love