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.

Summer Vegetable Lime Salad

The farmers market always has an array of fruits and vegetables so why not try to combine some of the local, fresh produce into one dish? This salad does just that and leaves a satisfied healthy feeling when you are done!
Serves: 8

Summer Vegetable Lime Salad
Summer Vegetable Lime Salad
  • 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod or other shelling bean
  • 1 tsp finely grated lemon zest
  • 1/3 cup fresh lime juice
  • 1/4 cup STAR California Extra Virgin Olive Oil
  • 1 scallion thinly sliced
  • 1 small shallot thinly sliced
  • Sea salt
  • 1 1/2 cups fresh corn kernels (from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 1 avocado cut into 1/2-inch cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro
  1.  In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.
  2. In a large bowl, whisk the lime zest and juice with the STAR California Extra Virgin Olive Oil, scallion, and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, orange pepper and tomatoes. Refrigerate the mixture for at least 2 hours. Fold in the cilantro and avocado just before serving and serve it chilled.
  3. Enjoy!
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