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.
EASY CHICKEN CAPRESE
20-minute Chicken Caprese recipe with basil pesto, fresh mozzarella and ripe tomatoes. Make it indoors in your skillet or griddle, or fire up the grill, if you like!
Provided by Suzy Karadsheh
Categories Dinner
Time 20m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 220 kcal, Sugar 1.1 g, Sodium 310.8 mg, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 1.8 g, Fiber 0.4 g, Protein 30.7 g, Cholesterol 95 mg, ServingSize 1 serving
MEDITERRANEAN CHICKEN AND PEPPER CASSEROLE
Vegetables, chicken breast, pasta, and Italian cheeses are baked until bubbly for a delicious one-pot dinner for two. I like to serve this with a light salad and crisp white wine.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 55m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
- Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.
- Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
- Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 53.4 g, Cholesterol 53.4 mg, Fat 17.8 g, Fiber 5 g, Protein 28.3 g, SaturatedFat 5.4 g, Sodium 697.8 mg, Sugar 6 g
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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