Caprese Chicken

The dish hails from the little island off the coast of Naples. Some say it  appeared in the 20th century to appease the palates of vacationing royalty. Some also say it was a patriotic creation, with the colorful ingredients carefully arranged on the plate in homage to the Italian flag. Most commonly seen as an appetizer, in Italy.

Caprese Chicken is meant to showcase the absolute best ingredients Italy has to offer.  Truly a taste of Italy!

  • 2 skinless, boneless chicken breasts
  • 1/4 tsp each salt and pepper
  • 1 1/2 pounds broccoli, chopped
  • 2 cloves garlic, minced
  • 1 Roma tomato, sliced
  • 
2 sprigs basil, leaves thinly chopped
  • 4 slices fresh mozzarella
  • 
2 tablespoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons brown sugar
  • 3 tablespoons olive oil
  • 
Preheat oven to 400 degrees F.
  • Slice the chicken breasts in half and then season and tenderize with salt and pepper. Set aside.
  • Whisk together balsamic vinegar, mustard, brown sugar and olive oil.
  • Toss half with the broccoli and spread out onto a sheet pan.
  • Sprinkle with salt and roast for 25 minutes, shaking midway.
  • Heat a grill pan over medium-high heat.
  • Brush with some oil and then grill chicken on both sides for about 2 minutes.
  • Transfer chicken to the oven and cook for another 8 to 10 minutes.
  • In the last 2 minutes of cooking, add a slice of mozzarella to each chicken breast.
  • When chicken is done, top cheese with a basil leaf and tomato slice. Drizzle with rest of the sauce, and enjoy.

 

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Mike Pitts Phone: 941-718-2448

Email: Michaelcormainepitts@gmail.com

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