Chicken Caprese

 

I love this time of year when  our tastes are craving and enjoying all the freshness that the summer season has to offer.  Winter lasts far too long so we have learned here in the Northern Hemisphere to make hay while the sun shines!

The tomatoes and basil are not quite ready yet for the picking . . . but in another few weeks they should be. That's when recipes like this beautiful Chicken Caprese Recipe will come in very handy! 

  

Not only is it  a delicious recipe, but it is also a very quick and easy recipe, making it ideal for weeknight suppers or even lunches with its light fresh flavors! 

This is a dish that screams fresh and summer!  Simple enough for every day and yet at the same time special enough that you can easily serve it to company.

It is a dish I used to make often for the ladies that lunched at the manor in the summer months. They really enjoyed it! 

 

Fresh tender, moist pieces of chicken are slit open, seasoned and layered with  milky mozzarella cheese, sliced ripe tomatoes, and fresh basil leaves, before being pan grilled to perfection.

With the pan juices drizzled over top, along with some basil pesto and a garnish of fresh basil leaves and sautéed sliced garlic, it makes for a dish with a very pretty presentation! 

 

One of the most delicious dishes in Italian Cuisine is the Caprese Salad, or Insalata Caprese.  This tasty chicken dish is a play on the simplicity of those flavors.

The Caprese Salad came to live shortly after the first world war when an Italian Mason wanted to bring to life and taste the colors of the Italian flag in a show of great patriotism. Over time it has become known as staple dish of Capri and is very popular.

Such a simple thing, with such simple ingredients and flavors.  There is much to fall in love with here when the flavors, colors and textures are married together with mild flavored chicken breasts! 

 

WHAT YOU NEED TO MAKE THIS TRADITIONAL CHICKEN CAPRESE RECIPE

The ingredients given are enough for one serving of this tasty chicken, but can easily be multiplied to create as many servings as you require!

• one (6 to 8 ounce) boneless, skinless chicken breast, trimmed
• fine sea salt and black pepper
• 2 ounces (60g) Fresh mozzarella cheese, cut into 1/4 inch slices
• 2 to 3 tomato slices, depending on the size
• 4 to 5 fresh basil leaves
• 2 tsp olive oil
• 1 clove garlic, peeled and thinly sliced
• prepared Basil Pesto for serving
• fresh basil sprigs to garnish 

 

I wouldn't recommend using anything other than fresh mozzarella cheese for this. Its got just the right flavor and texture. I lucked in and was able to get some today that was marked down by 30% as it was at its sell by date.

I used what I needed and then sliced the rest and froze individually, ready to take out as and when I need some.

 

Today I used a good store bought Pesto, but once the basil really gets going I will be making my own pesto. There is nothing like fresh made pesto.  You can find  a link for that recipe on the recipe card. Its so delicious! 

I use free range, free from antibiotics, chicken when I can find it.  

I had to make do with hothouse tomatoes today. I cannot wait for tomato season when there will be an abundance of fresh ones to use.  I used baby plums, but ideally you should use larger ones. I used about 6 baby plums cut into 1/2 inch slices.

 

HOW TO MAKE CHICKEN CAPRESE

Its quite simple really. All you need is a nice sharp knife and a good, heavy bottomed non-stick skillet!  Half an hour later, Bob's your uncle! 

Pat the chicken dry. Cut a lengthwise pocket into the side of each piece of chicken, taking care not to cut all the way through. Open it up like a book and season the chicken well on both sides with salt and pepper.

Layer each breast on the bottom half with the mozzarella cheese, 2 to 3 tomato slices, and 4 to 5 basil leaves. Fold the top half over to cover, pressing the edges down to seal the filling in tightly.

 

Heat the oil over medium heat in a heavy bottomed non-stick skillet. Add the slices of garlic and sauté until golden brown, a bout 4 minutes. Scoop out to a paper towel lined plate, leaving the oil in the pan. Increase the heat to medium high.

Add the chicken, presentation side down. Sauté until golden brown, about six minutes. Flip over and cook for a further 5 minutes. (If the meat is darkening too quickly, turn the temperature down.)Cover and cook for 2 to 3 minutes longer, until the chicken is cooked through and the filling is hot and the cheese is melting.

Carefully transfer to a heated plate. Pour the pan juices over top. Garnish with pesto, browned garlic slices, and a few sprigs of fresh basil.

 

This is so pretty when you cut it open to reveal all of the colors inside.  That tender perfectly cooked chicken, the green basil, that sweet milky cheese.

This simple dish forms its own delicious pan sauce as the milky liquid from the cheese and the tomato juices mingle together with the caramelized drippings from the browned chicken. 

 

Looking for more delicious chicken breast recipes?  Here are some I can highly recommend! 

SWISS STYLE CHICKEN - Tender pieces of chicken topped with a creamy tarragon and brandy sauce, topped with sautéed mushrooms, garlic and gruyere cheese.  Delicious! 

CHICKEN, CHEESY LEEKS AND SPINACH -  Chicken breasts are topped with wilted leeks, a delicious cheesy sauce and crispy crumbs  and then baked to tender perfection.  

HERB AND LEMON ROASTED CHICKEN BREASTS - This is a delicious way of preparing chicken breasts which keeps them moist and very flavorful. It works best with skin on, bone in breasts!! Deliciously herby!

Chicken Caprese

Yield: 1

Author: Marie Rayner

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Instructions and amounts are given here for one serving, but this can easily be multiplied to make as many servings as you wish. This is pure and simple Italian deliciousness.

Ingredients

• one (6 to 8 ounce) boneless, skinless chicken breast, trimmed
• fine sea salt and black pepper
• 2 ounces (60g) Fresh mozzarella cheese, cut into 1/4 inch slices
• 2 to 3 tomato slices, depending on the size
• 4 to 5 fresh basil leaves
• 2 tsp olive oil
• 1 clove garlic, peeled and thinly sliced
• prepared Basil Pesto for serving
• fresh basil sprigs to garnish

Instructions

1. Pat the chicken dry. Cut a lengthwise pocket into the side of each piece of chicken, taking care not to cut all the way through. Open it up like a book and season the chicken well on both sides with salt and pepper.
2. Layer each breast on the bottom half with the mozzarella cheese, 2 to 3 tomato slices, and 4 to 5 basil leaves. Fold the top half over to cover.
3. Heat the oil over medium heat in a heavy bottomed non-stick skillet. Add the slices of garlic and sauté until golden brown, a bout 4 minutes. Scoop out to a paper towel lined plate, leaving the oil in the pan. Increase the heat to medium high.
4. Add the chicken, presentation side down. Sauté until golden brown, about six minutes. Flip over and cook for a further 5 minutes. (If the meat is darkening too quickly, turn the temperature down.)
5. Cover and cook for 2 to 3 minutes longer, until the chicken is cooked through and the filling is hot and the cheese melting.
6. Carefully transfer to a heated plate. Pour the pan juices over top. Garnish with pesto, browned garlic slices, and a few sprigs of fresh basil.

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