Easy Chicken Caprese
User Reviews
4.9
Easy Chicken Caprese
Description
This recipe uses boneless, skinless chicken breasts that are prepared as thin cutlets for quick and even cooking. The chicken is seasoned simply with salt and pepper and cooked in olive oil in an indoor pan or outdoor grill. Just before finishing cooking, each piece is topped with basil pesto and a slice of fresh mozzarella which melts slightly during the final moments of cooking.
The chicken is then garnished with fresh tomato slices, whole and ribbon-cut basil, and drizzled with balsamic glaze or reduction, which adds a sweet and tangy contrast to the savory and creamy toppings. The basil and pesto contribute a fresh herbal note typical of Caprese flavors.
This dish can be served alongside pasta, orzo, or grains, and pairs well with light salads to round out the meal. The recipe includes tips for preparing homemade basil pesto and balsamic glaze if desired.
For grilling, ensure the grates are oiled and preheated properly. Resting the chicken briefly after cooking helps retain juices. Using fresh mozzarella with low sodium keeps the dish from becoming too salty. Adjust balsamic glaze amount to preference.
Ingredients
- 1 lb chicken breast boneless skinless
- kosher salt
- black pepper
- extra virgin olive oil
- basil pesto Homemade or store-bought
- 4 lices mozzarella cheese about 1/4 to 1/2 inch in thickness each, fresh, low sodium
- 1 tomato sliced
- 2 tbsp balsamic glaze I used this one, or balsamic reduction
- 8 basil leaves leave 4 whole and slice the rest into ribbons, fresh
Instructions
- 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!
Notes
- To grill outdoors, oil the grates and preheat on medium-high, grilling chicken 3 to 5 minutes per side until 165°F internal temperature.
- You can make basil pesto ahead and refrigerate for use in this recipe or others.
- Balsamic glaze can be prepared by reducing balsamic vinegar until thickened and cooled.
- Serve with pasta or grains like orzo; a light salad works well to complement the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 1.8g | 1% |
| Protein | 30.7g | 61% |
| Saturated Fat | 4.4g | 22% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 310.8mg | 13% |
| Potassium | 516.3mg | 11% |
| Fiber | 0.4g | 2% |
| Sugar | 1.1g | 2% |
| Vitamin A | 523.9IU | 10% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 153.2mg | 15% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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