Sheet Pan Caprese Chicken Recipes

ONE-PAN CAPRESE CHICKEN RECIPE BY TASTY

One-Pan Caprese Chicken Recipe by Tasty image

Here's what you need: asparagus, olive oil, salt, pepper, garlic, chicken breast, fresh mozzarella cheese, tomato, fresh basil, parchment paper

Provided by Tiffany Lo

Categories Dinner

Yield 4 servings

Number Of Ingredients 10

Ingredients

½ lb asparagus, trimmed
olive oil, to taste
salt, to taste
pepper, to taste
1 clove garlic, minced
1 chicken breast
fresh mozzarella cheese, sliced
1 tomato, sliced
3 leaves fresh basil
parchment paper

Steps:

Preheat oven to 400°F (200°C).
Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
Tear off a sheet of parchment paper, large enough to fold into a packet.
Place chicken breast on top and season with salt and pepper. Place mozzarella, tomato, and basil on top.
Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
Enjoy!

Nutrition Facts : Calories 140 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram

CAPRESE CHICKEN PARMESAN RECIPE BY TASTY

Caprese Chicken Parmesan Recipe by Tasty image

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

Ingredients

1 pt cherry tomato, quartered
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ tablespoon balsamic vinegar
½ cup all-purpose flour
2 large eggs
1 cup bread crumbs
1 ½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 Marketside Antibiotic-Free Boneless Skinless Chicken Breasts, pounded into 1/2 in thick
¼ cup olive oil
8 oz fresh mozzarella cheese, sliced into 1/4in (6 mm)
1 tablespoon balsamic vinegar
¼ cup fresh basil leaf, torn into bite size pieces

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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