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Thursday, June 2, 2016

Chicken Caprese

All the flavors you love in a salad caprese
in an entree.
Tomatoes cooked in a garlicy-balsamic sauce 
served with sautéed chicken breasts covered
with melted cheese.
All the ingredients. I used cherry tomatoes.
This was a large whole chicken breast and it was
1-½ lbs. I cut it in half and cut in half again to 
make 4 pieces. It was thick so I pounded it a 
bit to give it an even thickness.
Do this carefully. Don't give it a big smash. 
See the difference?
Season one side generously with salt, pepper,
 onion powder, and Italian herbs.
Put the seasoned side down in a large hot pan 
in about 1-2 T olive oil. Then season the top side
the same way. 
Saute on medium-high for about
 4 minutes on each side.
Remove to a plate and keep warm in a low oven
(along with the other dinner plates). Might as well
warm all the plates while the oven is on. It's
so much nicer to serve your dinner or breakfast
on warmed plates.
Reduce heat to low and deglaze the pan
by adding the balsamic vinegar
then the garlic. Scrape up the browned bits. 
Add the cut tomatoes. Season with salt 
and simmer until soft.
Stir in the basil. Return the chicken to the pan.
 Add any juices from the plate too.
Nestle in the tomatoes. 
Top each breast with a slice of mozzarella.
 Cover with a lid to melt the cheese. 
 
Serve with pasta. Spoon on the tomatoes and 
drizzle a little sauce over everything. 
Garnish with fresh basil.
     

Chicken Caprese

1 to 1-1/2  lb boneless chicken breasts, 
cut into 4 pieces
1-2 T olive oil
salt, pepper, onion powder, Italian seasonings
½ C balsamic vinegar
2 cloves garlic, minced
1 pint grape tomatoes, halved
2-4 T shredded basil
4 slices mozzarella cheese
Pound the 4 chicken breasts to an even
½ inch thickness if needed. Season one side
and saute in hot oil in a large skillet on 
medium-high heat. Season the other side 
and cook until golden, about 4 minutes. Flip 
and cook the other side another 4 minutes 
until cooked through. Transfer to a plate.
Reduce heat to low and add the balsamic vinegar
and garlic. Stir to deglaze the pan, about 1 minute.
Add the tomatoes and season with salt. Let simmer
until soft, about 5 minutes. Stir in the basil. Return
the chicken to the pan and any juices from the 
plate. Nestle in the tomatoes and top each breast
 with a slice of mozzarella. Cover with a lid to melt
 the cheese. Spoon the tomatoes
over the chicken and serve. Serves 4

Enjoy!

1 comment:

  1. What's not to like about this dish, it sounds and looks amazing!!!! I just happen to have some fresh mozzarella in my fridge. This would be the perfect way to use it. Thank you for sharing.

    Carolyn

    ReplyDelete