Chicken Caprese

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Chicken Caprese

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Ingredients

Adjust Servings:
4 boneless, skinless chicken breasts
250 g of low-moisture mozzarella
2-3 medium tomatoes
30 g of pine nuts or other type of nuts or seeds
60 g of fresh basil leaves
50 g of parmesan cheese
100 ml of extra virgin olive oil for pesto plus two tablespoons for frying
lemon juice
1-2 garlic cloves
salt
freshly ground pepper

A colorful and flavorful chicken breast

  • 50 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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This Chicken Caprese is inspired by the classic Italian Salad, using the same ingredients: mozzarella, tomato and basil. That trinity transforms everyday chicken cutlets into something special.
This dish is very simple to assemble, and delicious.

Steps

1
Done

First step is pesto preparation. If you have already made pesto you can skip this step. I do not recommend using store-bought pesto. Is better to use home-made because this is the only way you know what contains and also fresh made pesto has more flavor.
Toast the nuts/seeds for extra flavor: In a medium skillet, toast the seeds over medium heat, stirring frequently (don’t let them burn!), until nice and fragrant, 3 to 5 minutes. Pour them into a bowl to cool for a few minutes.
To make the pesto, combine the basil (save a 8-10 basil leaves for later), cooled nuts, grated Parmesan, 100 ml of olive oil, 1 table spoon of lemon juice, garlic, salt and pepper in a food processor or blender. Process until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
Taste, and adjust if necessary. You can add salt, pepper, lemon or Parmesan.

2
Done

Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Massage the breasts inside and out with pesto. Cover and store in the refrigerator for at least 30 minutes.

3
Done

Slice mozzarella and tomatoes into 1/2 cm (1/4 inch) slices.
Take the chicken out of fridge and let sit at room temperature for a few minutes.
Stuff each breast with 2 to 3 mozzarella slices, 2 to 3 tomato slices (depending on size) and 3 to 4 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling.

4
Done

Heat 2 tablespoons of olive oil in a large nonstick pan over medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.

5
Done

Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.

Loulou

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