Caprese Style Chicken Breasts Recipes
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.
BAKED CAPRESE CHICKEN
This is a simple yet amazing Caprese chicken made with fresh basil, grape tomatoes, and fresh mozzarella. Serve with a side salad or a side of pasta.
Provided by Ms. Chef Esh
Categories Trusted Brands: Recipes and Tips Panasonic
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 350 calories, Carbohydrate 13.8 g, Cholesterol 111.7 mg, Fat 15.4 g, Fiber 1.2 g, Protein 35.9 g, SaturatedFat 8.9 g, Sodium 674.5 mg, Sugar 9.8 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
CAPRESE CHICKEN BREASTS
Simple and classic Italian flavours are roasted together for a quick weeknight dinner.
Provided by Developed for CFC by Amanda Riva
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400ºF (200ºC). Heat the oil in a large, oven-proof nonstick skillet set over medium-high heat. Season the chicken all over with ½ tsp (2 mL) salt. Place the chicken in the skillet. Cook for 2 to 3 minutes per side or until browned.
- Meanwhile, toss the tomatoes with vinegar, garlic and remaining salt. Pour into the skillet. Transfer the skillet to the oven. Cook for 15 minutes or until the chicken is almost cooked through.
- Place a slice of cheese over each piece of chicken. Cook for an additional 10 minutes or until cheese is melted and an instant-read thermometer registers 165ºF (74ºC) when inserted into the centre of the largest chicken breast. Sprinkle basil over top before serving.
Nutrition Facts :
CAPRESE-STYLE CHICKEN BREASTS
Nice served with green vegetables or a salad.
Provided by grandcanyon
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Season chicken with salt & pepper. Heat olive oil in a large, wide, oven-proof pan over medium heat.
- Add garlic & chicken. Cook chicken 5 minutes per side, turning once, or until no longer pink.
- Sprinkle crushed red pepper flakes over the chicken, and sprinkle lemon juice over the top. Preheat grill.
- Top each piece of chicken with 4 tomato slices and 1/4 of mozzarella. Place under grill and grill until cheese is golden (about 3 minutes).
- Remove from grill and top with fresh basil. Serve with desired side dish.
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!
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