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.
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.
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
NIF'S CHICKEN CAPRESE
Caprese salad is one of my favourites - it's so simple and celebrates great, fresh ingredients. I wanted to use chicken and had the ingredients for caprese salad so I decided to mix the two! It makes its own wonderful sauce, just using a few ingredients. We had this chicken dish with some simple buttered pasta. Enjoy!
Provided by Nif_H
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil over medium-high heat in a nonstick pan. Season both sides of chicken breasts with salt and pepper. Add chicken to pan and brown, about 2 minutes per side.
- Cut 1/2 of the tomatoes in half and add all tomatoes to the pan. Cover pan, turn to medium and cook for approximately 3 minutes per side. Remove lid and add basil. Cook until chicken has reached an internal temperature of 180°F.
- Slide chicken and tomato mixture into an oven proof dish. Add 1 slice of mozzarella to the top of each breast. Place under broiler and heat until cheese has just started to melt. The time really depends on the heat of your broiler.
- Remove chicken from oven and drizzle with Balsamic vinegar.
NIF'S PARMESAN CHICKEN THIGHS
Made this up for company tonight and we really liked the results. The fresh bread crumbs and fresh parmesan really made this dish. I recommend cooking them on a rack so the coating is nice and crispy. Enjoy!
Provided by Nif_H
Categories Chicken Thigh & Leg
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375F and cut chicken thighs in half. Line a baking sheet with tin foil and set a rack on it.
- Mix egg and milk in a shallow dish and season with salt and pepper.
- Mix bread crumbs, parmesan cheese, Italian seasoning and seasoning salt in another shallow dish.
- Dip chicken in egg mix and place in bread crumbs. Press bread crumb mixture into thighs. Place thighs on rack and spray with olive oil.
- Bake for 30 minutes or until chicken reaches an internal temperature of 170°F.
NIF'S CHICKEN AND SPAGHETTI WITH A MIDDLE EASTERN TWIST
I played around with a recipe and came up with something very different from the original and it's yummy and easy! It's got some unique flavours but will pass with the kids because of the spaghetti! Make sure to taste your sauce in case you like more seasoning. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Pour oil into a small bowl and mix in cumin, allspice and cayenne pepper. Using your hands rub the seasoned oil all over your chicken. Sprinkle with salt and pepper.
- Place the chicken, breast-side down in a roasting pan and roast for about 1 1/2 hours, or until well browned and cooked through, turning it over toward the end to brown the breast. When the chicken's nearly ready, bring a large pot of salted water to a boil.
- Take the chicken out of the oven and take the meat off the bone, leaving the skin on, except for the thick fatty stuff. Tear the chicken into medium-sized pieces. Make sure you tear the chicken apart over the roasting pan so you keep the juices in there for the sauce. You can use a knife and fork to tear it apart or wait until it is cooler and do it with your hands. Discard bones and put the chicken meat aside and keep warm.
- For the sauce, pour all the juices from the roasting pan into a saucepan. You will need about 1 cup, so add chicken broth if necessary. Add the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta. Very important - taste the sauce and add more seasoning if you think it needs more.
- Cook and drain the pasta (Do NOT rinse your pasta), and toss it in the warm pot with the sauce until spaghetti is coated. Add chicken pieces and gently toss and put in large bowl. Sprinkle with almonds and parsley.
Nutrition Facts : Calories 698.4, Fat 38.3, SaturatedFat 8.7, Cholesterol 121.9, Sodium 119.5, Carbohydrate 49.5, Fiber 2.9, Sugar 5.6, Protein 38.2
NIF'S BAKED CHICKEN FINGERS
Make and share this Nif's Baked Chicken Fingers recipe from Food.com.
Provided by Nif_H
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Beat egg white and yogurt in a large bowl. Add chicken and stir to coat.
- In a flat-ish bowl, mix together corn flake crumbs, seasoning salt and pepper.
- Spray cookie sheet with olive oil or cover with parchment paper or nonstick foil.
- Dunk each piece of chicken into crumbs using a fork. Arrange on cookie sheet. Spray tops with olive oil and place in oven for 20 minutes.
NIF'S CHICKEN CUTLETS WITH GRAPE SAUCE
If you have never had chicken and grapes together, I highly recommend it! Delicious and fresh tasting, healthy and easy. I got this recipe a while ago from the internet (don't remember where!) but I have modified it anyway. It's great over rice or pasta or on it's own with a side and veggies. This is 8 WW pts. Enjoy!
Provided by Nif_H
Categories Chicken
Time 30m
Yield 4 cutlets, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place flour in a shallow bowl or plate. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
- Add remaining 1 teaspoon oil to the pan and heat over medium heat. Stir in shallots and cook until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring frequently, until just warm, only 1 to 2 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine or apple juice and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
- Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.
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