Caprese Chicken With Walnut Pesto Recipes

EASY CHICKEN CAPRESE

Steps:

• 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.
• Pat the chicken dry and season with salt and pepper on both sides.
• 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).
• In the last couple minutes or so of cooking, top each piece of chicken with a bit of the basil pesto then add a mozzarella slice on top.
• Remove from heat. Add fresh basil leaves and tomato slices on top of each chicken piece and finish with a little balsamic reduction (or balsamic glaze). Finally, sprinkle fresh basil ribbons and serve!

THE BEST CHICKEN CAPRESE RECIPE

Steps:

• Preheat the oven to 400° F.
• 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.

CAPRESE CHICKEN WITH WALNUT PESTO

Steps:

• Remove leaves from basil stem, then place in a food processor (paid link) along with the garlic cloves and walnuts. Pour half of the olive oil into the food processor (paid link) and blend ingredients.
• Slowly drizzle in the remaining olive oil and blend until smooth.
• Add blended pesto into a bowl and stir in grated parmesan cheese, black pepper, salt, and garlic powder.
• Cut fresh mozzarella cheese into thick slices and cut tomatoes into thin slices.
• Cut boneless chicken breast in half lengthwise and season both sides evenly with Italian seasoning, black pepper, garlic powder, ground thyme, salt, and onion powder.
• Heat a cooking pan to medium-high heat and add the olive oil.
• Cook chicken breast for 4 minutes on one side, then flip. Immediately layer the cooked side with pesto, mozzarella cheese, and one or two tomato slices. Cover and cook for an additional 4 minutes.
• Remove from the heat and drizzle balsamic glaze on top. Serve immediately.

CHICKEN CAPRESE

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.

CAPRESE CHICKEN

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.

CAPRESE CHICKEN CASSEROLE WITH PESTO

Steps:

• Place chicken thighs in a large pot and pour in water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and shred with 2 forks.
• Heat butter and olive oil in a skillet over medium heat. Add onions and saute until tender, about 5 minutes. Add garlic and saute an additional 2 minutes. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, being careful not to burn, 2 to 3 minutes. Whisk in chicken stock, 1/2 cup at a time.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add shredded chicken and mozzarella cheese to the onions; stir until well incorporated. Add diced tomatoes and simmer for 5 minutes. Add rice and simmer for 10 minutes. Season with salt and pepper. Stir in 1/4 cup chopped basil. Spoon mixture into a 9-inch square baking dish.
• Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.
• While the casserole is baking, combine basil, pine nuts, salt, pepper, and garlic for pesto sauce in a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until mixture is smooth.
• Remove casserole from the oven and top with pesto sauce.

BAKED CAPRESE CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour 1/4 cup dressing into a small bowl.
• Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
• Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
• Spread the tomato mixture evenly around chicken in a single layer.
• Bake in the preheated oven for 20 minutes. Remove pan from oven and top chicken with fresh mozzarella; return pan to oven.
• Continue baking until mozzarella cheese is golden brown and bubbly and chicken is fully cooked, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).