Caprese Chicken

Caprese Chicken

12 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    4 h 30 m
DAJ322
Recipe by  DAJ322

“I love caprese salad and I'm always trying to find new ways to make chicken dishes and eat a bit healthier. Plus the basil in my garden is growing out of control! Everyone who's made it raves about it and makes it again and again!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
  2. Preheat oven to 500 degrees F (260 degrees C).
  3. Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
  4. Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
  5. Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.

Share It

Reviews (12)

Rate This Recipe
hegemanfamily
14

hegemanfamily

YUUMMMMMEEEEEE! I followed it exactly as written with one minor substitution. The taste and texture is wonderful, never picked up a knife because they were still tender. I did use thinner breasts, not too thick. I didn't have fresh basil so I used about a 1/2 inch squeeze of basil puree from a bottle. (usually right next to the fresh herbs in the supermarket) I spread it on the breasts right before adding the mozzarella and tomatoes. Make sure you use FRESH mozzarella people! MY 14 y.o. daughter, who doesn't like fresh tomatoes, gobbled it up and asked if there was anymore! The rest of the crowd said, "make more next time!" And it LOOKS so gourmet too. This is a keeper!

GINAH1
13

GINAH1

We loved this! The addition of the Montreal chicken seasoning in the marinade was awesome! I baked these for 30 minutes at 350 and then 7 minutes more with the cheese on top to melt. I added the tomato at the e,d after baking, as I find cooked tomatoes to be too soggy. Delicious!

joniluvs2cook
8

joniluvs2cook

Five star all the way! Beautiful chicken....served with homemade marinara and spaghetti....the bomb! Can't wait to show it off to dinner guests! Thank you for this recipe....follow it exactly and you will be the star in your kitchen!

More Reviews

Similar Recipes

Chinese Sweet and Sour Chicken
(18)

Chinese Sweet and Sour Chicken

Baked Italian Lemon Chicken
(12)

Baked Italian Lemon Chicken

Greek Feta Chicken
(8)

Greek Feta Chicken

Chicken Caprese
(6)

Chicken Caprese

Garlic Chicken Breasts
(6)

Garlic Chicken Breasts

Ritzy Chicken
(4)

Ritzy Chicken

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 583 cal
  • 29%
  • Fat
  • 39.5 g
  • 61%
  • Carbs
  • 10.7 g
  • 3%
  • Protein
  • 43.9 g
  • 88%
  • Cholesterol
  • 132 mg
  • 44%
  • Sodium
  • 1279 mg
  • 51%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Juicy Slow Cooker Chicken Breast For Any Diet

>

next recipe:

Portabella and Artichoke Stuffed Chicken