Caprese Chicken Breast
I fell in love with an authentic version of salad Caprese in a sidewalk café in Sorrento, Italy. I can still taste the slightly acidic heirloom tomatoes and creamy fresh mozzarella, accentuated with the fresh herbaceous basil and crowned with a drizzle of extra virgin olive oil and balsamic vinegar. Guided by this style of perfection, I set out to create roast caprese chicken breast. In the Pacific Northwest, sun gold tomatoes reign supreme in flavor, and they are best used here.
2 servings
INGREDIENTS:
2 boneless, skinless, chicken breast halves
Sea salt
Fresh ground black pepper
4 slices fresh mozzarella from a log, (about 3 ½ ounces)
1 cup cherry tomatoes (preferably sun gold tomatoes), halved
4 basil leaves torn into small pieces
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil, divided
1 tablespoon fresh basil, finely shredded
DIRECTIONS:
1. Pat chicken breasts dry with paper towels. Lightly coat the chicken with one tablespoon of olive oil and salt and pepper on each side. Heat a saute pan or grill pan over medium high heat then add one tablespoon of olive oil. When the oil shimmers place the chicken breast-side down in the pan. Cook until browned on one side, about three to five minutes. Turn over and continue to cook for about three minutes until 165°F at the thickest part of the breast. In the last few minutes of cooking top with the torn basil leaves and two slices of mozzarella on each breast. Place a lid on top of the pan and remove the heat.
2. When the mozzarella is barely melted place each breast on a plate surrounded by the tomatoes. Drizzle with one tablespoon of balsamic vinegar and one tablespoon of olive oil. Sprinkle with shredded basil and serve hot.
Caprese Chicken Breast
Ingredients
- 2 boneless, skinless, chicken breast halves
- Sea salt
- Fresh ground black pepper
- 4 slices fresh mozzarella from a log, (about 3 ½ ounces)
- 1 cup cherry tomatoes (preferably sun gold tomatoes), halved
- 4 basil leaves torn into small pieces
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon fresh basil, finely shredded
Instructions
- Pat chicken breasts dry with paper towels. Lightly coat the chicken with one tablespoon of olive oil and salt and pepper on each side. Heat a saute pan or grill pan over medium-high heat then add one tablespoon of olive oil. When the oil shimmers place the chicken breast-side down in the pan. Cook until browned on one side, about three to five minutes. Turn over and continue to cook for about three minutes until 165°F at the thickest part of the breast. In the last few minutes of cooking top with the torn basil leaves and two slices of mozzarella on each breast. Place a lid on top of the pan and remove the heat.
- When the mozzarella is barely melted place each breast on a plate surrounded by the tomatoes. Drizzle with one tablespoon of balsamic vinegar and one tablespoon of olive oil. Sprinkle with shredded basil and serve hot.
Nutrition Facts
Calories
505.45Fat (grams)
36.68 gSat. Fat (grams)
11.01 gCarbs (grams)
5.66 gFiber (grams)
0.57 gNet carbs
5.1 gSugar (grams)
3.63 gProtein (grams)
37.35 gSodium (milligrams)
593.82 mgCholesterol (grams)
117.08 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.