Baked Chicken Caprese Recipe

Ingredients

Chicken Marinade:

2 Chicken Breasts, halved

2 Tbls Olive Oil

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tsp Italian Seasoning

Tomatoes

Cherry Tomatoes, halved or quartered

1 Tbls Olive Oil

Fresh Basil Leaves, chopped

Salt & Pepper

Topping:

Basil Pesto

Mozzarella Slices

Instructions:

Chicken Marinade

In a small bowl combine the olive oil, onion powder, garlic powder, Italian seasoning, salt and pepper.

With a meat mallet flatten the thick part of the breasts. Brush the breasts with the chicken marinade.

Tomatoes

Toss tomatoes in olive oil, chopped basil and season with salt and pepper.

Chicken & Assemble

Heat 2 tablespoons butter in a pan, brown the chicken from both sides (no need to cook through as they will continue to cook in the oven), and transfer to a baking dish coated with cooking spray Top each chicken with mozzarella slices and bake in oven 200C/400F for approximately 20 minutes or until chicken is cooked through. Bake time may vary depending on the thickness of your chicken breasts.

Remove from oven. Top each chicken with about 3 tablespoons pesto, a scoop of tomatoes and some freshly cracked pepper. Serve immediately.

Enjoy!

Notes:

Chicken Marinade: A simple yet flavorful marinade made with olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper adds depth of flavor to the chicken breasts.

Tomatoes: Cherry tomatoes are tossed in olive oil, fresh basil, salt, and pepper, enhancing their natural sweetness and providing a burst of freshness to the dish.

Topping: Basil pesto, a classic Italian sauce made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, adds richness and herbaceous flavor to the dish.

Assembling the Dish: After marinating the chicken breasts, they are browned in a pan before being transferred to a baking dish. Mozzarella slices are then layered on top of the chicken breasts before baking.

Baking: The assembled dish is baked in the oven until the chicken is cooked through and the cheese is melted and bubbly.

Finishing Touches: Once out of the oven, each chicken breast is topped with a dollop of basil pesto and a scoop of seasoned cherry tomatoes, adding vibrant color and freshness to the dish.

Serving: The baked chicken caprese is served immediately, allowing diners to enjoy the dish while it’s hot and fresh.

Nutrition Information:

Frequently Asked Questions:

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs for chicken breasts.

Adjust the cooking time accordingly to ensure they are fully cooked.

Can I prepare the chicken in advance and bake it later?

Yes, you can marinate the chicken in advance and refrigerate it until ready to bake.

However, it’s best to add the toppings just before baking for the freshest flavors.

What can I serve with this dish?

This dish pairs well with a side of pasta, rice, or a fresh green salad.

Can I use dried basil instead of fresh basil leaves?

Yes, you can substitute dried basil for fresh basil leaves, but the flavor may not be as vibrant.

Use about half the amount of dried basil as fresh.

Can I use store-bought pesto instead of homemade?

Absolutely! Store-bought pesto works just as well and saves time in the kitchen.

Can I freeze this dish?

While you can freeze baked chicken Caprese, the texture of the tomatoes and basil may change upon thawing.

It’s best enjoyed fresh.

How can I prevent the chicken from drying out in the oven?

Avoid overcooking the chicken by checking for doneness with a meat thermometer.

The internal temperature should reach 165°F (75°C).

Can I use different types of cheese instead of mozzarella?

Yes, you can experiment with different cheeses like provolone, fontina, or even goat cheese for unique flavor variations.

Can I make this recipe vegetarian?

Yes, you can skip the chicken and make a vegetarian version by using grilled eggplant or portobello mushrooms as the base.

What should I do if I don’t have a meat mallet to flatten the chicken breasts?

You can use a rolling pin or the bottom of a heavy skillet to gently pound the chicken breasts until they are evenly flattened.