Caprese Chicken Wraps Food

SHEET PAN CAPRESE CHICKEN

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.

CAPRESE CHICKEN WRAPS

Steps:

• Combine first 4 ingredients in a large bowl, stirring with a whisk. Add lettuce and next 4 ingredients (through tomatoes), tossing to coat.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Working with 1 flatbread at a time, cook bread 1 minute on each side or until toasted. Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 1/2 cups chicken mixture in the center of each flatbread; roll up.

FIVE INGREDIENT CAPRESE CHICKEN

Steps:

• Start by pounding your chicken breasts thin between two pieces of plastic wrap. Trim off any fat.
• Heat a nonstick skillet over medium-high.
• Salt and pepper chicken breasts on both sides and place in hot skillet. Cook for about 4 minutes per side depending on how thick they are. You want to get some good browning on each side.
• When chicken is cooked through drizzle with the balsamic syrup, top with the mozzarella and tomato. Turn off heat, put lid on and let the cheese melt for a minute of two.
• Top with shredded Basil.
• Serve with more balsamic syrup if desired.