Caprese Style Grilled Chicken Breasts Food

CAPRESE GRILLED CHICKEN

Steps:

• Preheat a grill to medium high. Toss the chicken with 1 tablespoon olive oil. Pound each chicken breast between 2 pieces of plastic wrap with the flat side of a meat mallet or heavy skillet until 1/4 to 1/2 inch thick. Brush the chicken on both sides with the remaining 1 tablespoon olive oil and season with the oregano, salt and pepper.
• Brush the grill grates with olive oil. Grill the chicken until cooked around the edges, about 3 minutes. Flip and spread the top of the chicken with the pizza sauce. Top with the mozzarella slices, then the tomato slices. Cover and grill until the chicken is cooked through and the cheese is slightly melted, 3 to 4 minutes.
• Remove the chicken pizzas from the grill. Sprinkle with salt, pepper, basil and red pepper flakes.

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 STYLE CHICKEN BREASTS AND MIXED PEPPER MEDLEY

Steps:

• Pre-heat the oven to 425 degrees.
• Season the chicken with salt and pepper.
• Heat the olive oil in a large, wide, oven proof skillet over medium heat.
• Add the garlic and chicken. Cook the chicken for five minutes per side, turning once, or until golden.
• Sprinkle the crushed red chili flakes over the chicken and squeeze the lemon juice over the top.
• Top each piece of chicken with four roma tomato slices and ¼ of the shredded mozzarella.
• Transfer to the oven and bake until the chicken is cooked through and the cheese is golden (This will take approximately 15 minutes.).
• Remove from the oven and top with fresh basil.
• To make the mixed pepper medley:.
• Heat the olive oil in a large, wide skillet over medium heat.
• Add the peppers and brown on each side.
• Stir in the garlic and cook for one minute.
• Add the green olives, reduce heat to low and cover.
• Cook the peppers for 20 minutes or until they are tender.
• Stir in the balsamic vinegar and add salt, to taste.
• Top the medley with a piece of chicken before serving.

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.

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.