- 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.
Reviews forCaprese Chicken
"I made this last night and it was delicious. My husband and I are both dieting so I tweaked this recipe to cut down the calories but NOT the flavors.:I used no fat Italian dressing as the marinade.I used Pam cooking spray in place of the oilI used Perdues individually packaged boneless/skinless chicken breast They are about 4.5 oz eachI did not have chicken seasoning or Italian seasoning available but to tell you the truth really didn't need it due to the Italian dressing marinade.And I used the Balsmic glaze.This will be on our dinner table frequently."
"I loved this recipe - it's so simple, yet really elegant! This will definitely be a go-to recipe!"
"my Mennonite neighbor just gave me a bunch of fresh tomatos, and i put this on the table. Its AWESOME!!! I didnt do the drizzle at the end. just wonderful!!!"
"This is a flavorful dish that is beautiful to look at too. I read the reviews before I made it so made a few tiny adjustments. I grilled the chicken then put it under the broiler to melt the cheese. I also heated up my balsamic vinegar in the microwave for less then a minute but it made it a bit thicker. I will definitely make this again."
"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."
"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!"