Food & Drink
tasty thursday: caprese chicken recipe
Food & Drink
tasty thursday: caprese chicken recipe
Let's be honest... Life is hectic, days are long and while we don't always want to be cooking elaborate meals every night, we have to satisfy our hunger. Am I right? The problem is that I do love to cook, but don't always have the motivation or time. As a result, I'm always keeping my eye out for
quick and easy recipes that have simple instructions and ingredients. I adore the simplicity of natural flavours when it comes to food. Fresh vegetables. Fragrant herbs. Rich olive oil. They combine so easily it's hard to believe it can taste so good! Today's flavour inspiration comes from
The Novice Chef blog and her Caprese
chicken recipe. I'm a sucker for
Italian food and this caught my eye instantly. [caption id="attachment_25484" align="aligncenter" width="460" caption="Photography courtesy of The Novice Chef"]
[/caption]
Ingredients 4 skinless chicken breasts Kosher salt & freshly ground black pepper 2 tablespoons olive oil, divided 3 large garlic cloves, minced 2 pints cherry tomatoes, halved 10 large basil leaves, finely chopped 8 oz fresh Buffalo mozzarella, sliced in 1/2 inch thick slices Balsamic vinegar, to taste
Directions 1 Salt and pepper both sides of the chicken breasts and set aside.
2 In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
3 While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.
4 Once chicken has reached desired doneness, top the tops of each chicken breast with 2 slices of mozzarella. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
5 Lastly, drizzle with a splash of balsamic vinegar and serve immediately. And then you have dinner in less than 30 minutes! Be sure to check out
Jessica's blog for more yummy dishes, including healthy, left overs and more 30 minutes or less recipes.
Would you try this recipe?
[/caption]
Ingredients 4 skinless chicken breasts Kosher salt & freshly ground black pepper 2 tablespoons olive oil, divided 3 large garlic cloves, minced 2 pints cherry tomatoes, halved 10 large basil leaves, finely chopped 8 oz fresh Buffalo mozzarella, sliced in 1/2 inch thick slices Balsamic vinegar, to taste
Directions 1 Salt and pepper both sides of the chicken breasts and set aside.
2 In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
3 While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.
4 Once chicken has reached desired doneness, top the tops of each chicken breast with 2 slices of mozzarella. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
5 Lastly, drizzle with a splash of balsamic vinegar and serve immediately. And then you have dinner in less than 30 minutes! Be sure to check out
Jessica's blog for more yummy dishes, including healthy, left overs and more 30 minutes or less recipes.
Would you try this recipe?
Comments