Caprese Style Chicken Breasts Food

THE BEST CHICKEN CAPRESE RECIPE

Steps:

• Preheat the oven to 400° F.
• Use a thin, sharp knife to slice the chicken breasts in half lengthwise. Season both sides with kosher salt and freshly ground black pepper. Heat a large oven-proof skillet over medium high heat with the olive oil and butter. Once the butter has melted into the olive oil, add the chicken breasts to the pan, being careful not to crowd. Cook on each side until lightly browned and easily release from the pan, about 3-4 minutes each.
• Slather the tops of each chicken breast with the basil pesto, about 1-2 tablespoons per chicken breast. Top each chicken breast with a slice of mozzarella and a few slices of tomato. Transfer the skillet to the oven and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165° F. Remove from the oven and garnish with fresh basil and a drizzle of balsamic glaze.

EASY CHICKEN CAPRESE

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!

CAPRESE CHICKEN BREASTS

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.

CAPRESE CHICKEN

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.

ROASTED CHICKEN CAPRESE

Steps:

• Place chicken in a 1-gallon zip-top bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes.
• Preheat oven to 375 degrees F.
• Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto a rimmed cookie sheet so that tomato pieces don't touch. Roast for 30 minutes. Spoon tomatoes and all accumulated juices into a small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks.
• Reduce oven temperature to 350 degrees F.
• Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast for about 30 minutes, turning once, or until fully cooked through.
• To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top.
• Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify.

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 BREASTS PAN-FRIED FROM FROZEN

Steps:

• Add the olive oil to a large nonstick skillet and heat over medium heat. Gently place the chicken in the skillet and cook, covered, until golden brown on the bottoms, about 10 minutes.
• Flip the chicken, sprinkle with 1 teaspoon salt and 1 teaspoon pepper and top with the tomato and then mozzarella slices. Sprinkle the mozzarella with a pinch of salt and a few grinds of pepper. Cover the skillet and continue to cook until the mozzarella is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 10 minutes more.
• Top the chicken with the basil before serving.

CAPRESE HASSELBACK CHICKEN BREASTS

Steps:

• Heat oven to 400ºF.
• Use paring knife to cut 6 crosswise slits into top of each chicken breast, being careful to not cut all the way through to bottom of chicken. Place, cut sides up, in 10x7-inch baking dish sprayed with cooking spray.
• Stack mozzarella slices; cut in half, then cut each half into 6 pieces. Cut tomato into 12 thin slices, then cut each slice in half. Fill each slit in chicken breasts with 2 cheese pieces and 1 tomato piece.
• Mix aioli and pesto sauce until blended; brush onto chicken. Sprinkle with Parmesan.
• Bake 18 to 20 min. or until chicken is done (165ºF). Sprinkle with basil.

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.

CHICKEN CAPRESE

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.

CHICKEN CAPRESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium heat. Stir garlic into hot oil and cook until slightly softened, about 2 minutes, stirring often. Add spinach and toss with hot oil and garlic; cover and remove from heat. Set spinach mixture aside to wilt spinach.
• Heat 3 more tablespoons olive oil in an oven-safe skillet. Cook chicken breasts in hot oil until browned, about 4 minutes per side. Season with salt. Layer 1/4 of the wilted spinach, tomato slices, and mozzarella slices on top of each breast. Season with ground black pepper and drizzle with balsamic vinegar.
• Bake in preheated oven until cheese has browned and chicken is no longer pink inside, about 15 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

CAPRESE-STYLE GRILLED CHICKEN BREASTS

Steps:

• Whisk together vinegar, garlic, mustard, mint, 1/4 teaspoon salt, 1/8 teaspoon pepper. Whisk in olive oil.
• Combine tomatoes, basil and 3 tablespoons of the dressing. Cover and set aside.
• Brush chicken with remaining dressing and season with remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Grill over medium-high heat for 5-6 minutes each side. Scatter cheese over top during last minute of cooking.
• Toss coked pasta with tomato salad. Serve with chicken.