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Caprese Chicken Recipe
Caprese Chicken Recipe photo by Taste of Home

Caprese Chicken Recipe

Publisher Photo
I love a Caprese salad of tomatoes, basil and cheese, so why not use them with chicken? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona
TOTAL TIME: Prep: 10 min. + marinating Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 2/3 cup Italian salad dressing
  • 2 teaspoons chicken seasoning
  • 2 teaspoons Italian seasoning
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons canola oil
  • 1/2 pound fresh mozzarella cheese, cut into 4 slices
  • 2 medium tomatoes, sliced
  • 1 tablespoon balsamic vinegar or balsamic glaze
  • Torn fresh basil leaves

Nutritional Facts

1 serving equals 525 calories, 34 g fat (11 g saturated fat), 139 mg cholesterol, 761 mg sodium, 5 g carbohydrate, 1 g fiber, 45 g protein.

Directions

  1. In a large resealable plastic bag, combine salad dressing, chicken seasoning and Italian seasoning. Add chicken; seal bag and turn to coat. Refrigerate 4-6 hours. Drain chicken, discarding marinade.
  2. Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Transfer skillet to oven; bake 15-18 minutes or until a thermometer reads 165°.
  3. Top chicken with cheese and tomato. Bake 3-5 minutes longer or until cheese is melted. Drizzle with vinegar; top with basil. Yield: 4 servings.
Editor's Note: This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle.
Originally published as Caprese Chicken in Taste of Home June/July 2014

Nutritional Facts

1 serving equals 525 calories, 34 g fat (11 g saturated fat), 139 mg cholesterol, 761 mg sodium, 5 g carbohydrate, 1 g fiber, 45 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Caprese Chicken

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 21, 2014

Excellent recipe which we enjoyed very much with our own home-grown sliced tomatoes on top. The chicken was so flavorful even though I only had it in the marinade for a little over three hours. We will definitely be making this dish again!

MY REVIEW
Reviewed Jul. 2, 2014

Family loved it! I used the Balsamic Vinaigrette dressing by Newman's Own to marinade the chicken. When I browned the chicken the dressing ,which had the balsamic in it already made a nice glaze.

MY REVIEW
Reviewed Jun. 21, 2014

Quick and simple! We enjoyed it. Great low carb dinner when tomatoes are red and abundant like right now in the summer months. This will be good with chicken thigh too for those who prefer less drier meat. Thanks for sharing.

MY REVIEW
Reviewed Jun. 8, 2014

Good. But I like using canned diced,tomatoes w/ garlic basil, and oregano ( Delmonte is best..more flavor than other brands ) For this recipe I drain the juice first, then save it or serve on the side sepatetly. What brand of Italian dressing was used....maybe that makes a big difference.

MY REVIEW
Reviewed May. 15, 2014

Its unfair to rate a recipe without first trying it, shame on you Kitzer. This was very good and low carb!

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