Chicken Caprese
Chicken Caprese is an Italian Chicken dish based on the Caprese Salad. The Caprese salad is a super simple hearty salad made up of the colours of the Italian flag and those distinct Italian ingredients and flavours viz. Tomatoes, Basil and Buffalo Mozzarella.
Although, it is thought to have originated from the Isle of Capri, which has never been proven, but as per The Nibble, the Caprese salad has been credited to the Campania region of Italy, on the southwest coast.
Caprese is considered a summer dish owing to some of the ingredients which are grown in summer, specially the tomatoes. The pan-fried/ grilled chicken accentuates the summer feeling. It is a super simple dish to make and is high on those rich, hearty Italian flavours.
How to make Chicken Caprese
The process consists of marinating the Chicken breasts and then frying/ grilling it. Then tomatoes and basil are cooked with balsamic vinegar and garlic and finally the chicken is added back to the pan, along with the mozzarella and cooked till the mozzarella melts. Do give it a try and let me know your thoughts!
Chicken Caprese
Ingredients
- 2 pcs Chicken breast, washed and drained
- 2 tbsp Olive Oil, divided
- Salt, as acquired
- 1 tsp Pepper, freshly ground
- 1 tsp Italian seasoning (see notes)
- ¼ cup Balsamic Vinegar
- 12 pcs Vine tomatoes, halved
- 3 pcs Garlic cloves, minced
- 10 pcs Basil leaves, Large, roughly chopped
- 125 gms Buffalo Mozzarella, cut into 4 slices
Instructions
Marinating the Chicken:
- Gently flatten the washed as drained chicken breasts to have almost uniform thickness all over
- Mix the salt, pepper and Italian seasoning with the 1 tbsp Olive oil and brush the chicken with it
- Cover and keep aside for 30 mins
Frying the Chicken:
- Heat the remaining Olive oil in a frying pan on medium high heat.
- Gently lay-down the chicken breasts into the hot pan, and fry them for 6 minutes on each side
- Once the breasts are cooked, take them out onto a plate and keep aside (see notes)°
Making the Caprese Chicken:
- In the same pan, add Balsamic vinegar and the halved tomatoes and garlic and cook on medium heat until the tomatoes start turning mushy
- Season with salt
- Add the chopped basil leaves and cook for a minute
- Return the chicken breasts to the pan and nestle them among the tomatoes
- Place the sliced mozarella on top of the chicken breasts. Cover the pan and cook for about a couple of minutes until the mozarella melts
- Take out the chicken breasts onto serving plates and drizzle them with the tomatoes, basil leaves and balsamic reduction
- Garnish with fresh basil leaves
- Enjoy!°
Notes
- Flattening the chicken breasts to uniform thickness, ensures they cook evenly
- Instead of frying, you can even bake the chicken breasts in the oven at 200°C for 20 mins, flipping them at the halfway mark.
- If you do not have access to Italian seasoning, skip it!
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By the way, have you tried my Pea-Risotto yet?
A quick fix indeed. Simple instructions to create a delicious dish, very filling and oh so nutritious.
Winner winner chicken dinner.