Skip to main content

Caprese Chicken Recipe

Ingredients


  • 4 5-7 oz chicken breasts, pounded to even thickness
  • 2 tsp italian seasoning
  • 2 tsp sea or kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cracked black pepper
  • 1 tbsp olive oil
  • 8 oz fresh mozzarella, sliced into 8 even pieces
  • 2 vine ripened tomatoes, sliced into 1/2" slices
  • fresh basil, to taste
  • aged balsamic or balsamic glaze, to taste

Instructions

  1. Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts.
  2. Combine the italian seasoning, sea salt, garlic powder, onion powder, and pepper in a small bowl. Stir to combine. 
  3. Brush the chicken with olive oil, then sprinkle with the seasoning blend. Flip the chicken oven, then oil and season the other side.
  4. Heat a grill or grill pan over high heat. Place the chicken breasts onto the grill and cook 5-6 minutes per side, or until the internal temperature reads 155°F using an instant read thermometer (the chicken will come to proper temperature in the next step). 
  5. Top each chicken breast with 2 slices fresh mozzarella. Continue grilling 3 minutes, or until the cheese is melted and the internal temperature reads 165°F. 
  6. Place the chicken breasts onto a platter or individual plates. Top each chicken breast with 2-3 slices of fresh tomatoes, then sprinkle with fresh basil and additional salt and pepper to taste. Just before serving, drizzle with aged balsamic vinegar or balsamic reduction. Serve immediately.



Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

EASY SESAME CHICKEN

INGREDIENTS CHICKEN 1 large egg ($0.23) 2 Tbsp cornstarch ($0.06) 1 pinch each salt and pepper ($0.05) 1 lb boneless skinless chicken thighs ($3.23) 2 Tbsp cooking oil ($0.08) SAUCE 1/4 cup soy sauce ($0.24) 2 Tbsp water ($0.00) 1 Tbsp toasted sesame oil ($0.33) 3 Tbsp brown sugar ($0.12) 1 Tbsp rice vinegar ($0.12) 1 tsp grated fresh ginger ($0.10) 2 cloves garlic, minced ($0.16) 1 Tbsp sesame seeds ($0.8) 1/2 Tbsp cornstarch ($0.02) FOR SERVING 4 cups cooked jasmine rice ($0.70) 2 whole green onions ($0.22) INSTRUCTIONS First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mi...
Post a Comment
Read more

THE BEST EVER DEVILED EGGS

Ingredients 6 large eggs 2 1/2 tablespoons mayonnaise 1 1/2 tablespoons sweet pickle relish 1 teaspoon prepared mustard 1/8 teaspoon salt dash of fresh black pepper garnish: paprika Instructions Place eggs in the bottom of a saucepan; add enough cool water to cover eggs. Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes. After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with a bit of paprika. Recipes Source :  Click Here
Post a Comment
Read more

Instant Pot Red Curry Lentils

INGREDIENTS Into The Instant Pot: 1 1/2 cups brown lentils 1/2 large onion, diced 2 tablespoons red curry paste 1 tablespoon sugar (optional) 1 teaspoon garam masala 1 teaspoon curry powder 1/2 teaspoon turmeric 2 cloves garlic, minced one 1-inch knob of ginger, minced a few good shakes of cayenne pepper 2 cups water 1 14-ounce can tomato sauce 1 teaspoon coarse salt (more to taste) And Then: 3/4 cup coconut milk 2 tablespoons butter or ghee (optional) cilantro for garnishing rice for serving INSTRUCTIONS Place all ingredients in the Instant Pot. Cook on high pressure for 15 minutes. Natural pressure release (meaning just let it sit) for 10 more minutes. Stir in the coconut milk and butter. Taste and adjust seasonings. Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil. Recipes Source :  Click Here
Post a Comment
Read more