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
ROASTED CAPRESE CHICKEN RECIPE
A delicious savory sauce is created when you roast fresh tomatoes and it's the perfect compliment to chicken! Easy Roasted Caprese Chicken looks fancy but isn't!
Provided by Jenn
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees
- Season the chicken generously with olive oil, garlic powder, Italian seasoning, salt and pepper
- Place the chicken in a cast iron skillet or in a baking dish (a baking sheet won't allow proper simmering and sauce making)
- Top the chicken with fresh tomatoes and chopped garlic
- Drizzle with balsamic vinegar
- Bake for approximately 20-22 minutes or until thermometer reads at least 160 degrees**you're going to broil this a little longer towards the end so we want to make sure it's not going to overcook
- When almost done, remove from the oven (if using a cast iron skillet, remember NOT to grab the handle without a mitt!)
- Set oven to broil
- Top chicken with cheese and USING THE OVEN MITT (I feel I need to remind you because I may or may not have forgotten this myself...)
- Broil for about 5 minutes or until cheese is brown and bubbly
- Remove and spoon the tomato balsamic sauce onto the chicken
- Top with fresh basil
- Serve with your favorite side dish!
Nutrition Facts : Calories 492 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 173 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 64 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 grams, Sodium 427 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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.
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
ROASTED CHICKEN CAPRESE
This was the 4th place winning entry in the 2005 National Chicken Cooking Contest. I've made it several times and it is very easy and very tasty.
Provided by Sandy in Oklahoma
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in 1-gallon zip bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes.
- Cut each tomato into quarters, lengthwise. Place in medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto rimmed cookie sheet so that tomato pieces don't touch. Place in 375 degree oven and roast for 30 minutes.
- Spoon tomatoes and all accumulated juices into small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks.
- Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast at 350 degree for about 30 minutes, turning once.
- To serve, place each chicken breast half on warmed dinner plate. Spoon 1/4 of tomato mixture over top.
- Lemon Vinaigrette: In small bowl, whisk together olive oil, lemon juice, garlic, kosher salt and pepper.
Nutrition Facts : Calories 564.4, Fat 41.4, SaturatedFat 11.6, Cholesterol 113.2, Sodium 1201, Carbohydrate 7.3, Fiber 1.4, Sugar 4.3, Protein 40.8
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