Wednesday, August 17, 2011

Chicken Caprese


Caprese combines the best things of summer, tomatoes and basil with some fresh mozzarella threw in. Now imagine those ingredients rolled up in a juicy chicken cutlet. The cheese melts, the tomatoes get soft and juicy and the basil gets fragrant. It’s a wonderful bit of heaven in your mouth.

What You Need:

4 chicken cutlets, pounded to 1/4 inch thick
4 basil leaves
4 cherry tomatoes, cut into quarters
4 bite sized mozzarella balls, cut into quarters
1/2 tsp garlic powder
salt and pepper
olive oil
1/2 c chicken stock

What To Do:

Season the chicken cutlets with the garlic powder, salt and pepper. Heat a little bit of olive oil in a skillet over medium high heat. Make sure to use a skillet with a tight fitting lid. While you’re waiting for your pan to heat up, place 1 basil leaf followed by 4 cherry tomato quarters and 4 mozzarella quarters onto each chicken breast. Roll up to enclose as best as you can and secure with kitchen twine or tooth picks. Place in your heated pan and cook for a minute or two, or until the bottoms are browned. Flip them over, pour in the chicken stock and cover the pot with your lid. Continue to cook for another 5-10 minutes or until the chicken cooked all the way through and the filling is hot. The chicken stock will have reduced down some to make a nice sauce if you’d like.

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