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Caprese Chicken

A beautiful reminder of the colors of the Italian flag, this classic and simple dish is the perfect menu item for the busy workday meal.



Caprese salad is hands down my favorite salad, and though traditionally served cold, this melted version atop a healthy portion of grilled chicken is one of my go-to recipes for a busy night. The flavors are clean, the ingredients are simple and easy to find, and the freshness will take you to the Mediterranean in one, delicious bite!

The best cookie I've had in years. Thank you! –Jane Williams

Here, it’s time to write your first, mouthwatering paragraph. Whether it's a cookie or a tart, every enticing recipe post starts with a good origin story. Describe how you came up with this recipe, what inspired you, what your family or friends liked most about it, etc. Hook readers in and show off your personality by being open and honest, or even funny! Include a number of undeniably tempting pictures under your first paragraph to get your reader enthusiastic.


Caprese Salad

Ingredients

  • 1 Teaspoon Italian seasoning

  • 1/2 Large Chicken breast

  • 1 Pinch Kosher salt

  • 1 Pinch Black pepper

  • 1 Small Roma tomato

  • 0.5 Large Burrata bulb

  • 1 Individual Garlic clove

  • 3 Sprig(s) Fresh basil

  • 2 Teaspoon Extra virgin olive oil

  • 1 Cup Broccolini

  • 0.5 Cup Angel hair pasta

  • 2 Cup water

  • 1 Cup marinara sauce


Directions

  1. Make Italian seasoning

  2. Butterfly (or cut chicken breast in half crosswise) the chicken breast into two filets.

  3. Using a mallet or rolling pin, pound the chicken breast to an even thickness. Remove the plastic wrap and season on both sides with salt, pepper and Italian seasoning. Wrap and return to the refrigerator.

  4. Meanwhile, bring 2 cups of water per serving of broccoli to a boil in one pot, while following the package instructions for the pasta.

  5. Preheat oven to 350 degrees.

  6. Heat a cast iron skillet over medium heat. Add 1 teaspoon of olive oil. Remove seasoned chicken from the refrigerator. Once the oil is beginning to smoke lightly, add the chicken breast to the pan. Sear on one side for 1-2 minutes, then flip and sear for another 1-2 minutes.

  7. Turn off the heat and remove the chicken from the pan and add the pasta sauce to deglaze the pan. Place the chicken in the pan, on top of the pasta sauce. Cover with the burrata, then sliced tomatoes.

  8. Place the entire pan in the oven for 10 minutes, until the internal temperature of the chicken reaches 165 degrees, and the burrata is melted.

  9. When the 2 cups of water comes to a boil, add broccoli to the water, reduce heat the medium and simmer until the stalks are fork tender, about 5 minutes. Remove from heat, strain and return to the pan with 1 tablespoon of butter. Season with a pinch of salt and pepper, to taste.

  10. To serve, place cooked pasta on a plate or bowl, place cooked chicken, burrata and tomatoes on the pasta and spoon over the sauce from the pan. garnish with fresh basil. Place broccoli to the side.

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