Monday, August 12, 2013

Chicken Caprese with Fresh Basil

At the store yesterday, it was hard to resist a beautiful bunch of fresh basil. Then we spotted the tomatoes and were thinking about making a Caprese Salad but wanted to make a meal not just a salad. After a bit of googling we found a recipe for Chicken Caprese by Steamy Kitchen.

Steamy Kitchen used left over chicken to make this recipe quick, easy and a great way to repurpose your leftovers into a new dish.  We did not have any left over chicken breasts, so we went ahead and cooked some in the oven with a bit of salt and pepper.  Here is our adapted version of Steam Kitchen's recipe:
Chicken Caprese with Fresh Basil

4 pieces cooked skinless/boneless chicken breast
8 slices fresh mozzarella
2 large tomatoes
2 tbsp STAR California Extra Virgin Olive Oil
salt and pepper to taste
1 fresh basil chiffonade (stacking the leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons) Click Here to learn more about chiffonade
2 tsp STAR Balsamic Vinegar

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Warm up chicken in oven, pan or microwave, take care not to overcook the already-cooked chicken. You just want it warmed through.

Lay chicken on baking sheet. Alternate slices of tomato and mozzarella on each piece of chicken. Drizzle STAR California Extra Virgin Olive Oil over chicken. Set oven rack 8 inches below heat source. Broil for 3-4 minutes, until cheese begins to melt.

Season mozzarella cheese and tomato with salt and pepper, drizzle a few drops of STAR Balsamic Vinegar and sprinkle with fresh basil chiffonade.  Serve with a fresh salad.


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