Skillet Caprese Chicken Bites

 

 

I have a few channels that I watch on YouTube. One of my favorites is one called Feeding the Byrds.  She cooks plain simple food, but it always looks delicious.  I was watching the other day and she shared three simple and easy weeknight meals. You can see that video here.

She  is so cute.  I wish I had her kitchen.  Mine is really tiny in comparison, but then again, with only me living here, I don't really need a large kitchen.  I do wish I had a window in it however. It is so dark in there and is not conducive to making videos and such. 

It is what it is.

 

I was immediately drawn to the Skillet Caprese Chicken Bites recipe.  It looked very simple, with flavors which I really enjoy.  Tender juicy pieces of chicken,  sweet cherry tomatoes, garlic, shallots, no seasoning but salt and pepper and that scattering of fresh basil over the top. Don't get me started on the Balsamic Glaze. I could eat that stuff with a spoon. So yummy!

I just had to make it, but of course as there is only me, I cut the recipe in half to make two servings only. One for me to enjoy on the day and another to have as leftovers the day after.  

What a fabulously simple and quick recipe to cook.  It goes together in a flash and is so delicious.  If you want, you can double it to feed four.  You will be amazed at how quickly this goes together and how tasty it is when it is done!

 

WHAT YOU NEED TO MAKE SKILLET CAPRESE CHICKEN BITES

Simple ingredients put together in the most delicious way.

• 2 small chicken breasts or 1 large one (total of about six ounces),cut in 1-inch cubes
• salt and black pepper to taste
• 1 TBS butter, divided
• 1/2 TBS light olive oil
• 1 small shallot, peeled and minced
• 15 cherry tomatoes, washed and then halved
• 1 medium clove of garlic, peeled and minced
• 3 ounces (about 4-5) fresh mozzarella pearls
• Balsamic Glaze to drizzle
• about six large basil leaves, rolled up and cut chiffonade

 

I wish I could get free range organic chicken breasts here, but the best I can find are the Free From Chicken Breasts. They do cost more than the other ones, but if you time it just right, you can often buy them at the grocery store for 50% off.

   

When my sister and I go to the shops we check the dates on all of these types of things and then we will go back early on their use by date. Often (because they are more expensive) there are quite a few left and because it is the sell by date, they will reduce their cost by 50%.  

If you don't have shallots you can use red onions, which have a milder flavor than regular onions. I would add a bit of extra garlic to the dish however as shallots do have a mild garlic flavor.

I used Nonna Pia's  Balsamic Glaze.  I could eat that stuff with a spoon. It is a thick, more condensed form of good balsamic vinegar.

If you can't get mozzarella pearls (which are small balls of fresh mozzarella called Bocconcini,) use a larger fresh mozzarella ball, torn into smaller pieces.

There is no substitute for fresh basil.

 

HOW TO MAKE SKILLET CAPRESE CHICKEN BITES

You will be really pleased with how very quickly this delicious chicken entree goes together!  Simple enough for every day, but with flavors that are anything but ordinary.

Heat half of the butter and all of the oil in a medium sized oven-safe skillet, (8 inches across) over medium high heat.

Add the chicken pieces and season to taste with salt and black pepper. Fry until golden brown on both sides, about 3 to 5 minutes. The juices should run clear.

 

Scoop out to a bowl. Set aside and keep warm.

Add the remaining butter to the pan along with the shallots. Cook until softened without browning. (2 to 3 minutes.)

Add the cherry tomatoes and garlic. Cook until the tomatoes have started to soften, about 2 to 3 minutes longer. Return the chicken and any accumulated juices to the pan.

 

Add the mozzarella pearls, tucking them in amongst the tomatoes and chicken. (I tore them in half.)

Turn off the heat and place a cover on top of the pan so that the cheese can melt. Alternately pop the pan underneath a hot grill to melt the cheese.

Drizzle with some balsamic glaze and scatter the chopped basil over top. Serve immediately and enjoy!

 

This was really delicious. I was very impressed with how quickly it came together. No fuss no muss.  It made great use of some really delicious fresh flavors as well.

I enjoyed this with some steamed rice on the side. Some crusty bread would also be very nice so that you can mop up all of those delicious juices from the tomatoes and the balsamic glaze! 

 

Chicken breasts are such a fabulous canvas for other flavors. I must know a bazillion ways of cooking them so that they are always tender, juicy and delicious.  And, I might add, never boring. Here are a few that you might also enjoy!

PAN ROASTED CHICKEN BREASTS WITH THYME -  Seasoned and skin on, boneless chicken breasts are browned in a skillet with some butter and fresh thyme.  They are finished off in the oven until the meat is tender and succulent. Served hot with some of the pan juices spooned over top.  This is quite simple, quick and easy to make and yet elegant at the same time.

CHICKEN BREASTS STUFFED WITH GOATS CHEESE & ARTICHOKES - Boneless Skinless chicken breasts stuffed with a gorgeous combination of goat cheese, artichokes and herbs, wrapped with some Parma Ham and then baked until juicy and tender delicious!

Yield: Serves 2

Author: Marie Rayner

Skillet Caprese Chicken Bites

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This delicious entree cooks entirely in one skillet and can be on the table in less than half an hour. Enjoy with pasta or rice for a quick and easy supper!

Ingredients

• 2 small chicken breasts or 1 large one (total of about six ounces),cut in 1-inch cubes
• salt and black pepper to taste
• 1 TBS butter, divided
• 1/2 TBS light olive oil
• 1 small shallot, peeled and minced
• 15 cherry tomatoes, washed and then halved
• 1 medium clove of garlic, peeled and minced
• 3 ounces (about 4-5) fresh mozzarella pearls
• Balsamic Glaze to drizzle
• about six large basil leaves, rolled up and cut chiffonade

Instructions

1. Heat half of the butter and all of the oil in a medium sized oven-safe skillet, (8 inches across) over medium high heat.
2. Add the chicken pieces and season to taste with salt and black pepper. Fry until golden brown on both sides, about 3 to 5 minutes. The juices should run clear.
3. Scoop out to a bowl. Set aside and keep warm.
4. Add the remaining butter to the pan along with the shallots. Cook until softened without browning. (2 to 3 minutes.)
5. Add the cherry tomatoes and garlic. Cook until the tomatoes have started to soften, about 2 to 3 minutes longer. Return the chicken and any accumulated juices to the pan.
6. Add the mozzarella pearls, tucking them in amongst the tomatoes and chicken. (I tore them in half.)
7. Turn off the heat and place a cover on top of the pan so that the cheese can melt. Alternately pop the pan underneath a hot grill to melt the cheese.
8. Drizzle with some balsamic glaze and scatter the chopped basil over top. Serve immediately and enjoy!

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