Chicken Caprese

  • 4 pieces Chicken Breasts, Skin-on, Boneless
  • ½ teaspoons Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • 2 Tablespoons Olive Oil
  • 3 whole Tomatoes, Sliced Into 1/4 Inch Slices
  • 1 pound Fresh Mozzarella, Sliced Into 1/4 Inch Slices
  • 12 leaves Fresh Basil, Julienned
  • For best results, season the chicken breasts with salt and let sit for about 4 hours in the refrigerator. This allows the salt to penetrate throughout the chicken meat (not just season the skin) and will produce a juicier, more flavorful and more tender chicken breast.
  • When ready to cook, pour out any water on the plate the chicken was resting on, rinse the chicken breasts and pat very dry. Season with black pepper (no more salt is needed). Let the chicken breasts rest for 20 minutes on counter to take the chill off.
  • Preheat the oven to 400F. Heat a 12-inch oven-proof saute pan or frying pan over medium high heat. Add the olive oil and swirl to coat. When oil is shimmering, lay the chicken breasts, skin side down and saute for 3-4 minutes until skin is golden brown. Turn the chicken over in the pan and place pan into the oven for 10 minutes.
  • Remove the pan from the oven and alternate fresh mozzarella slices with tomato slices on top of each chicken breast (secure with toothpicks if you want to). Return the pan back into the oven and cook an additional 3 minutes, or until the thickest part of the chicken breast reads 165F. The cheese should be wonderfully melty. (If you like your mozzarella slightly charred, you can turn your broiler to high and place the rack close to the heat source for the last minute of cooking)
  • Remove from the oven and let rest for 5 minutes. Sprinkle with fresh basil leaves and serve.


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