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This is a chicken recipe that you will return to again and again; No matter when you do it, the Caprese Chicken with Tomato and Basil tastes like summer. This recipe uses broken cherry tomatoes and a quick balsamic bread sauce; the melted fresh mozzarella makes it irresistible. It is one of the best pot dinners I have ever had.
There is something so irresistible in a traditional caprese salad; That is why I have also used the key ingredients in my caprese pasta, the margherita pizza recipe, and, for those who don't like cheese, my balsamic chicken and tomatoes.
How to make Caprese chicken:
This tutorial is for visual learners who might be reading. For specific quantities and units, as well as an option to change the recipe quantity, take a look at the recipe at the bottom of the page.
- To make Caprese chicken, you will need a heavy skillet with a lid, like this one.
- Season the boneless, skinless chicken breasts with salt and pepper. Then heat the olive oil in the pan until it is hot and shiny. Add the chicken breasts in a single layer; try not to clutter them up. Cook the chicken on one side until golden brown, then turn the breasts over, add water and cover the pan to continue cooking.
- Depending on the size of the chicken breasts, they should finish cooking in 5 to 6 minutes. They should read 165 degrees in the thickest part of the breast. Once they are ready, remove them from the pan on a plate and place them on aluminum foil while preparing the sauce.
- Now for the sauce! Sauté garlic and balsamic vinegar together. Then add the cherry tomatoes and boil the vinegar. Lower the heat a little and simmer until the tomatoes have softened, 5 to 7 minutes.
- Then add the fresh basil and season to taste. Finally, return the chicken to the pan, snuggling it into the balsamic tomato mixture. Top each breast with mozzarella slices, however much you like.
- Cover with lid and simmer until cheese melts, a few more minutes.
How is baked Caprese chicken prepared?
It takes a little more time to bake the chicken, but it's still an absolutely effortless and easy situation. It is an especially useful method of making large quantities for large groups.
You can bake chicken breasts in an ovenproof skillet or saucepan (I'm watching you, cast iron) for 22-25 minutes at 425 degrees. Tomatoes and balsamic are cooked together on the stove and added back to the pan.
Top with cheese and bake for another 5 minutes, or grill!
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How to make Caprese chicken with pesto:
Out of season, fresh basil can be expensive. However, you can still make this dish by placing a tablespoon of basil pesto directly over the cooked chicken, under the mozzarella, so that it melts along with the cheese.
Come to think of it, this sounds fabulous fresh basil. Do the two things you want: Double Basil Caprese Chicken … delicious!
Balsamic or balsamic enamel?
This recipe is slightly different from others you can find because the bread sauce is made from real balsamic vinegar and tomatoes, all cooked together. Other recipes call for the use of a balsamic glaze, a deep, dark balsamic reduction, which is drizzled over the chicken at the last minute.
If you can't get enough balsamic vinegar in your life, use both, but in moderation – a little balsamic glaze comes in handy!
If the bread sauce sounds good to you, use real balsamic vinegar. It keeps the chicken juicy and tastes great when served with a little pasta or mashed potatoes.
Let's talk about tomatoes …
Not all tomatoes are created equal. Scientists have recently discovered that most tomatoes in grocery stores lack crucial flavor genes, making them taste mild. While that may not seem like news to cooks, it's good to finally know that there is a better-tasting tomato on the horizon. Hopefully.
If you have a surplus of home grown tomatoes (), cut them up and use them in this recipe!
But if you don't, use the small cherry varieties, which are very acidic and very tasty at almost any time of the year. The same goes for the Campari toms greenhouse, the largest cousin of cherry tomato.
Last but not least, sun-dried tomatoes also work for this recipe, especially those packed in olive oil.
Feel free to change things according to your personal taste or what you may (or may not) have on hand. Then write a comment below talking about it!
This is a chicken recipe that you will return to again and again; No matter when you do it, the Caprese Chicken with Tomato and Basil tastes like summer. This recipe uses broken cherry tomatoes and a quick balsamic bread sauce; the melted fresh mozzarella makes it irresistible. It is one of the best marijuana dinners you will have. Cuisine: American, Italian Preparation time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Servings: 4 servings Calories: 336kcal
- 1 tablespoon of olive oil
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and freshly ground black pepper
- 1/4 cup of water
- 1/4 cup balsamic vinegar
- 2 garlic cloves, minced
- 1 pint of grape tomatoes halved
- 2 tablespoons fresh torn basil leaves
- 4 slices of mozzarella cheese
- Sprinkle the chicken with salt and pepper (I like 1/2 teaspoon of salt and 1/4 teaspoon of pepper). In a large skillet over medium-high heat, heat oil until bright.
- Arrange chicken in a single layer and cook until golden brown on one side, about 6 minutes. Turn chicken over, add water and cover.
- Continue cooking until the internal temperature reaches 165 degrees in the thickest part of the breast, about 4 to 5 minutes more. Transfer to a plate and tent with aluminum foil.
- Add balsamic vinegar and garlic to the pan and stir until fragrant, about 30 seconds. Add the tomatoes and bring to a boil. Reduce heat and simmer until tomatoes have softened and open, about 5 to 7 minutes. Add the basil and season to taste with salt and pepper.
- Return the chicken to the pan, nestled between the tomatoes. Top with mozzarella cheese and cover until cheese melts, about 30 seconds.
Calories :: 336kcal