Skinnytaste Chicken Caprese Air Fryer Food
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.
Nutrition Facts : ServingSize 1 piece chicken, 1/4 veggies and cheese, Calories 419 kcal, Carbohydrate 21 g, Protein 47.5 g, Fat 16.5 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 585 mg, Fiber 2 g, Sugar 7 g
CAPRESE CHICKEN BREASTS PAN-FRIED FROM FROZEN
Dinner prep just got a whole lot easier, thanks to this recipe -- it allows you to cook frozen chicken breasts without having to thaw them first. You'll simply pan-fry the chicken until it's golden brown (don't worry, the oil won't spatter), then layer them with fresh tomato slices and mozzarella cheese when they're partially thawed to lock in the moisture as the chicken finishes cooking. The flavors are inspired by the classic Italian Caprese salad of tomato, mozzarella and basil -- here used as a garnish.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
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- Place the chicken breast cutlets on a plate and pat them dry with a paper towel. Then sprinkle them with the Italian seasoning, salt and pepper.
- Place them in the air fryer basket and cook at 380 F for 10 minutes. Use tongs to flip them over after 5 minutes. Make sure not to crowd the chicken in the air fryer basket, leave room for the air to circulate.
- Once the air fryer is done use a thermometer to check the chicken and make sure it has reached 165 F. Put it back in for another minute or two if it is not done.
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