Skillet Caprese Chicken Food

CAPRESE CHICKEN SKILLET

Steps:

• Slice the chicken breasts in half horizontally so you have 4 thinner pieces
• Pound chicken with a meat tenderizer until it lays flat, but not too thin
• Mince garlic
• Combine salt, pepper, dried oregano, and dried basil in a small mixing bowl
• Season all chicken pieces on both sides with seasoning mixture
• Preheat oven to 350F
• Heat 2 tbsp oil over medium-high heat in a large oven safe pan - I use a cast iron skillet
• Once oil is hot carefully place chicken in the pan
• Cook for 2 minutes on each side
• Remove chicken from pan and reduce the heat to low
• Allow the pan to cool slightly so you don't burn your garlic
• Add minced garlic to the pan and saute for a minute moving constantly so that the garlic doesn't burn
• Add the balsamic vinegar to the pan and stir - the balsamic will bubble up so be careful
• Add the tomatoes to the pan and increase the heat to medium
• Saute for 2-3 minutes
• Turn the heat off the stove and add the chicken back to the pan and toss to coat in the balsamic sauce
• Top the tomatoes and chicken with mozzarella - I used mini mozzarella balls
• Place in the oven to bake at 350F for 10 minutes
• Remove from the oven and top with fresh basil and enjoy!

CAPRESE CHICKEN SKILLET

Steps:

• In a small saucepan, combine ½ cup of the balsamic vinegar and 1 tablespoon of the honey. Gently simmer over medium- low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes.
• Remove from the heat and set aside.
• While the balsamic reduces, arrange the chicken on a cutting board and stretch a large sheet of plastic wrap over the top. Lightly pound the chicken breasts into an even ½- inch thickness. Discard the plastic, then sprinkle the chicken with ¾ teaspoon of the salt and ¼ teaspoon of the pepper, seasoning both sides.
• In a large, heavy- bottomed skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot but not smoking, add the chicken breasts top- sides down, being careful of oil that may splatter. Let cook undisturbed for 4 minutes, or until lightly browned.
• Flip and cook an additional 3 minutes. Check for doneness. The chicken should reach 165 degrees F at the thickest part when tested with an instant- read thermometer, and when sliced, the juices should run clear.
• If it needs additional time, flip again and continue cooking for a few minutes on each side, until done. The total cooking time will vary depending upon the size of your chicken. Remove to a plate and cover to keep warm.
• Without wiping out the pan, reduce the skillet heat to medium. Add the remaining tablespoon of oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks.
• Add the garlic and let cook 30 seconds, just until fragrant.
• Add the tomatoes, thyme, and remaining 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon pepper. Increase the heat back to medium high and cook until the tomatoes begin to soften, about 2 minutes.
• Return the chicken to the pan, nestling it into the tomatoes, and scatter the mozzarella throughout.
• Cover the pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty.
• Uncover, drizzle the balsamic reduction over the top, and sprinkle with the fresh basil. Serve warm.

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 SKILLET

Steps:

• Mix salt, pepper, and flour in a ziptop plastic bag. Add chicken pieces; toss to dredge evenly.
• Brown chicken pieces in 1 Tbsp oil for 10 minutes or until golden.
• Remove chicken and keep warm.
• In same skillet, saute onion 3 minutes or until golden. Add 1 Tbsp garlic; saute until fragrant.
• Add diced tomatoes to pan; bring to a simmer.
• Add chicken pieces back to pan; bring back to a simmer, cover, and turning chicken occasionally, cook 15 minutes or until chicken is cooked through.
• Garnish with basil and mozzarella.
• Serve with hot cooked pasta.