- 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
- 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.
- 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°.
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Caprese Chicken
"My husband and I love this dish! It is so easy and flavorful. I use Robust Italian dressing, the McCormick's chicken seasoning and regular dried Italian seasoning. I get the large greenhouse tomatoes, and slice them and use fresh mozzarella balls sliced thick. I also use the balsamic glaze, but balsamic vinegar does work as well in a pinch (flavor-wise). I serve this chicken with a side of Parmesan or chicken-flavored couscous and sometimes a tossed green salad."
"Easy, quick fresh tasting dinner"
"I'm not really sure what the other reviewer meant because there was A LOT of flavor in ours. I used the same chicken seasoning as is noted by the editor (McCormick’s Montreal chicken Seasoning). I used an Asiago & Garlic Italian dressing I already had in the fridge, but needed to add a little bit of light Caeser dressing to top it off (NOT the creamy kind). I had it marinade for about 5 hours. It was my first time "browning" chicken, and I don't think I had the pan quite hot enough, but it still all worked out! I also just slightly overcooked the chicken in the oven, but still... it was delicious! Next time I will make sure to cut the tomato slices a little thinner. Also, I used the balsamic glaze, not vinegar. I will definitely be making this again!"
"This is a very simple but extremely flavorful dish that my whole family enjoys. I like to grill the chicken on a stovetop grill, then pop it under the broiler to melt the cheese. It is also such a pretty dish, impressive enough to serve to company. The balsamic glaze stays on the chicken much better than vinegar."
"I used some balsamic vinegarette I had on hand for this. I also used tomatoes and basil from my garden. My family really enjoyed this and I loved how easy and simple it was. I will be making this again!"
"Delicious! I used the glaze. This was so easy! I can't wait to make it again!"
"Loved it! Marinated it overnight and used boneless chicken thighs."
"Very delicious. I prefer the balsamic glaze over the vinegar. Rave reviews from our guests too."
"Simple and easy to make dish, as long as you remember to marinate it in time for dinner! Lots of good, simple, wholesome flavor!"
"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!"