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
CAPRESE CHICKEN
I love caprese salad and I'm always trying to find new ways to make chicken dishes and eat a bit healthier. Plus the basil in my garden is growing out of control! Everyone who's made it raves about it and makes it again and again!
Provided by Dana Andreucci Johnson
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
- Preheat oven to 500 degrees F (260 degrees C).
- Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
- Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
- Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.
Nutrition Facts : Calories 582.5 calories, Carbohydrate 10.7 g, Cholesterol 132.3 mg, Fat 39.5 g, Fiber 1 g, Protein 43.9 g, SaturatedFat 12.2 g, Sodium 1278.9 mg, Sugar 7.4 g
ROASTED CHICKEN CAPRESE
Steps:
- Place chicken in a 1-gallon zip-top bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes.
- Preheat oven to 375 degrees F.
- Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto a rimmed cookie sheet so that tomato pieces don't touch. Roast for 30 minutes. Spoon tomatoes and all accumulated juices into a small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks.
- Reduce oven temperature to 350 degrees F.
- Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast for about 30 minutes, turning once, or until fully cooked through.
- To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top.
- Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify.
SHEET PAN CAPRESE CHICKEN
Your dishwasher will thank you for this easy one-sheet weeknight dinner-- no prep bowls needed! Juicy roasted tomatoes and cheesy chicken breasts get a hint of brightness from fresh basil and a balsamic reduction.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.
- Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
- Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.
- Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).
- Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.
CAPRESE CHICKEN
I love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it's juicier straight from the oven. -Dana Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large shallow dish, combine salad dressing, chicken seasoning and Italian seasoning. Add chicken; turn to coat. Cover and refrigerate 4-6 hours. Drain chicken, discarding marinade., Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Transfer skillet to oven; bake 15-18 minutes or until a thermometer reads 165°., Top chicken with cheese and tomato. Bake 3-5 minutes longer or until cheese is melted. Drizzle with vinegar; top with basil.
Nutrition Facts : Calories 525 calories, Fat 34 g fat (11g saturated fat), Cholesterol 139 mg cholesterol, Sodium 761 mg sodium, Carbohydrate 5 g carbohydrate (4 g sugars, Fiber 1 g fiber), Protein 45 g protein.
ROASTED CHICKEN CAPRESE
This was the 4th place winning entry in the 2005 National Chicken Cooking Contest. I've made it several times and it is very easy and very tasty.
Provided by Sandy in Oklahoma
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in 1-gallon zip bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes.
- Cut each tomato into quarters, lengthwise. Place in medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto rimmed cookie sheet so that tomato pieces don't touch. Place in 375 degree oven and roast for 30 minutes.
- Spoon tomatoes and all accumulated juices into small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks.
- Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast at 350 degree for about 30 minutes, turning once.
- To serve, place each chicken breast half on warmed dinner plate. Spoon 1/4 of tomato mixture over top.
- Lemon Vinaigrette: In small bowl, whisk together olive oil, lemon juice, garlic, kosher salt and pepper.
Nutrition Facts : Calories 564.4, Fat 41.4, SaturatedFat 11.6, Cholesterol 113.2, Sodium 1201, Carbohydrate 7.3, Fiber 1.4, Sugar 4.3, Protein 40.8
ONE-PAN CAPRESE CHICKEN RECIPE BY TASTY
Here's what you need: asparagus, olive oil, salt, pepper, garlic, chicken breast, fresh mozzarella cheese, tomato, fresh basil, parchment paper
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
- Tear off a sheet of parchment paper, large enough to fold into a packet.
- Place chicken breast on top and season with salt and pepper. Place mozzarella, tomato, and basil on top.
- Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
- Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
- Enjoy!
Nutrition Facts : Calories 140 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram
OLIVE GARDEN CHICKEN CAPRESE
Make and share this Olive Garden Chicken Caprese recipe from Food.com.
Provided by SLColman
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Tomatoes and Basil Preparation:.
- Core and cut Roma (plum) tomatoes into 1-inch pieces. Chef's Note: To preserve juices and seeds, use a paring knife to remove just the top of the core on each tomato.
- Cut basil leaves into 1-inch pieces (no stems).
- Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly.
- Cover, set aside and refrigerate for at least 1 hour.
- Chicken Preparation:.
- Preheat oven to 350 degrees Fahrenheit.
- Coat a large, non-stick skillet with vegetable oil and heat over medium-high heat.
- Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish.
- Dredge chicken in the mixture, shaking off any excess.
- Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches.
- When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.
- Pasta Preparation:.
- Cook pasta according to package directions.
- Drain and set aside until needed.
- Sauce Preparation:.
- While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat.
- Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown.
- Slowly add 1 tablespoon of flour and stir to combine.
- Add white wine and bring to a boil. Boil for approximately 1 minute.
- Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute.
- Add heavy cream. Lower heat and bring to a simmer.
- Add grated Parmesan cheese.
- Assembling Chicken Caprese:.
- Preheat broiler.
- Remove chicken from baking dish and set aside until needed.
- Transfer pasta to baking dish and partly coat with sauce.
- Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta.
- Place chicken on top of pasta.
- Sprinkle shredded mozzarella cheese evenly over chicken.
- Place baking dish under broiler for approximately 2-3 minutes or until mozzarella cheese has melted.
Nutrition Facts : Calories 1359.9, Fat 83.6, SaturatedFat 28.1, Cholesterol 194.1, Sodium 2343.2, Carbohydrate 90.4, Fiber 4.7, Sugar 4.5, Protein 57.6
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!
More about "chicken caprese recipes"
THE BEST CHICKEN CAPRESE RECIPE (30 MINUTE MEAL ...
From foodiecrush.com
4.6/5 (194)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.
BAKED CAPRESE CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
CAPRESE CHICKEN SKILLET - SKINNYTASTE
From skinnytaste.com
SHEET PAN CAPRESE CHICKEN - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
CHICKEN CAPRESE SANDWICH RECIPE | EATINGWELL
From eatingwell.com
KETO CAPRESE CHICKEN - RECIPE - DIET DOCTOR
From dietdoctor.com
RECIPE: CAPRESE CHICKEN | KITCHN
From thekitchn.com
CHICKEN CAPRESE - 20 MINUTE HEALTHY DINNER! - GIMME SOME ...
From gimmesomegrilling.com
CHICKEN CAPRESE | GIMME SOME OVEN
From gimmesomeoven.com
CAPRESE CHICKEN BREASTS | CHICKEN.CA
From chicken.ca
CHICKEN CAPRESE SKILLET - CLEAN FOOD CRUSH
From cleanfoodcrush.com
GRILLED CHICKEN CAPRESE SANDWICH RECIPE | FOODIECRUSH.COM
From foodiecrush.com
CAPRESE CHICKEN AND ZUCCHINI {EASY SKILLET DINNER ...
From ifoodreal.com
BEST SHEET PAN CAPRESE CHICKEN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WHAT TO SERVE WITH CAPRESE CHICKEN? 7 BEST SIDE DISHES ...
From eatdelights.com
BAKED CHICKEN CAPRESE RECIPE (QUICK & EASY!) | WHOLESOME YUM
From wholesomeyum.com
CHICKEN CAPRESE SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
20-MINUTE CHICKEN CAPRESE (SKILLET OR GRILL) | THE ...
From themediterraneandish.com
CAPRESE CHICKEN SKILLET - 30 MINUTE CHICKEN CAPRESE ONE ...
From madaboutfood.co
EASY CHICKEN CAPRESE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
BEST CAPRESE CHICKEN RECIPE - HOW TO MAKE CAPRESE CHICKEN
From delish.com
EASY CHICKEN CAPRESE - EVERYDAY DELICIOUS
From everyday-delicious.com
BAKED CHICKEN CAPRESE | ITALIAN FOOD FOREVER
From italianfoodforever.com
GARLIC BALSAMIC CAPRESE CHICKEN - THE CHUNKY CHEF
From thechunkychef.com
CHICKEN CAPRESE PASTA RECIPE | SOUTHERN LIVING
From southernliving.com
BEST CAPRESE CHICKEN PASTA RECIPE - HOW TO MAKE CAPRESE ...
From thepioneerwoman.com
EASY CAPRESE CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
STUFFED CAPRESE CHICKEN - AN EASY CHICKEN RECIPE | COOKIES ...
From cookiesandcups.com
BAKED CAPRESE CHICKEN - DAMN DELICIOUS
From damndelicious.net
ONE-POT CHICKEN CAPRESE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SHEET PAN CHICKEN CAPRESE (EASY CAPRESE CHICKEN!) - (HOW ...
From easychickenrecipes.com
CAPRESE CHICKEN - JO COOKS
From jocooks.com
CHICKEN CAPRESE - DINNER AT THE ZOO
From dinneratthezoo.com
EASY CAPRESE CHICKEN RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
CAPRESE CHICKEN - CAFE DELITES
From cafedelites.com
EASY CHICKEN CAPRESE | CANADIAN LIVING
From canadianliving.com
CHICKEN CAPRESE - 30 MINUTES OR LESS MEAL - SWEET PEA'S ...
From sweetpeaskitchen.com
SINGLE-SKILLET CRISPY CHICKEN CAPRESE DINNER RECIPE ...
From myrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #vegetables #european #romantic #italian #chicken #dietary #high-protein #high-in-something #meat #chicken-breasts #tomatoes #taste-mood #savory
You'll also love