The Best Chicken Caprese Food

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.

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!

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.

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.

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.

BAKED CAPRESE CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour 1/4 cup dressing into a small bowl.
• Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
• Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
• Spread the tomato mixture evenly around chicken in a single layer.
• Bake in the preheated oven for 20 minutes. Remove pan from oven and top chicken with fresh mozzarella; return pan to oven.
• Continue baking until mozzarella cheese is golden brown and bubbly and chicken is fully cooked, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

ROASTED CHICKEN CAPRESE

Steps:

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

CHICKEN CAPRESE

Steps:

• Preheat oven to 350°F.
• Chop Roma tomatoes into bite size pieces and put in a bowl. Tear or chiffonade basil and add to tomatoes, stirring to combine. Season with salt and pepper and set aside.
• Rinse and dry chicken. Slice each breast in half. Place each half between two pieces of plastic wrap or wax paper and pound with a meat mallet or heavy can to 1/4 inch in depth.
• Dredge each breast in flour and let dry on a rack for about 10 minutes. Re-dredge each piece in flour again and then dip in egg wash and then in bread crumbs. Let the chicken dry on a rack for another ten minutes.
• Meanwhile, heat a large skillet or saute pan over medium high heat. Put 2 tablespoons of olive oil in pan and when the oil is hot add chicken pieces a few at a time. Cook each side for 2 minutes and then transfer to a 9x13 baking dish. Continue cooking all pieces adding more oil if necessary. Place all chicken in baking dish, trying to have as little overlap as possible.
• Chop mozzarella into 3/4 inch cubes and sprinkle over chicken. Sprinkle tomato mixture over cheese and bake in oven for about 15 minutes until chicken is cooked through and cheese is melted.