We always like caprese salad in the summer, when tomatoes and basil are beautiful and fresh from the garden. And I was also thinking about a dish my mom ordered when we took them to Jax for their anniversary this summer. This dish is my take on combining the two !Our traditional caprese salad is just tomato, basil, mozzarella cheese and a drizzle of balsamic vinegar. And salt and pepper, of course. The dish at Jax was almost like a Chicken Parmesan, it had breaded chicken filets, with big slices of tomato and cheese, basil and a balsamic reduction.
I didn't want breaded chicken, I knew that for sure, and I also wanted something easy for Ray to prepare on a weeknight. I think this hit it, it was quick, easy and really had that summer flavor we love, with the addition of a chicken breast to make it an entree portion. Ray added his favorite multi-grain combo on the side with some toasted almonds, it was excellent !
Caprese Chicken
1 1/2 pounds boneless, skinless chicken breasts
1/4 cup red wine vinegar
2 tablespoons Italian seasoning
2 tablespoons olive oil
1/4 cup water
4 large Roma tomatoes, sliced
1 pound fresh mozzerella cheese, sliced
Fresh basil leaves
Balsamic vinegar, for drizzling
Salt and pepper, to taste.
Place chicken breasts in a large plastic bag. Combine vinegar, Italian seasoning, olive oil and water in a small bowl, and pour over chicken. Let marinate overnight. Preheat oven to 400. Warm 2 tablespoons olive oil in a large saute pan. Remove chicken breasts from the marinade and place in pan. Brown 5-6 minutes on each side, just until cooked through. Remove from heat, place on cookie sheet. Top each breast with sliced tomato and mozzerella. Place pan in oven, and heat 5-7 minutes,just long enough to melt the cheese. Remove from oven, top with a basil leaf, and drizzle with olive oil. Season with salt and pepper if needed.
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