It’s hard for me to name a flavor better duo than mozzarella and fresh basil when it comes to summer dinners. I put this flavor combination on just about anything from salmon to fresh veg. It is an instant hit with my family and a personal favorite of my own. This recipe adds an Italian spin on it with the classic Caprese chicken making the duo shine even brighter! It is refreshing, easy to make, and pairs perfectly with any balsamic glaze (making it an instant win in my book).
A bit of Nona Pia's Balsamic Glaze drizzled over any dish has never let me down.
Oven Baked Fresh Basil Caperse Chicken
Serves: 4
Baking Dishes: 9*9 baking dish
Difficulty:
Ingredients
2 chicken breasts (about 2 lbs)
2 Roma Tomatoes
1 serving of Basil Pesto or 1 store-bought container of basil pesto
1 8oz package of mozzarella cheese
Italian seasoning to taste
Salt and pepper for seasoning
Fresh Basil, about 8 leaves (optional)
Strawberry Balsamic glaze, I used Nona Pia’s (optional)
A Quick Note on the Balsamic Glaze: You can also make your own balsamic glaze by combining 1/3 cup balsamic vinegar, 1 tbs light brown sugar, and 1/3 cup of chopped strawberries in a saucepan over medium and simmer until reduced and the consistency of a syrup.
Method:
1* Preheat your oven to 375° F
2* Slice both of your chicken breasts in half. Do this lengthwise so you end up with 4 long, thin chicken slices.
3* Place your sliced chicken into a 9 by 9 baking dish and lightly coat the top of each sliver with olive oil.
4* Season each breast with Italian seasoning, pepper, salt, and a few of your fresh basil leaves minced (save a few leaves for garnishing the top of your dish after it is out of the oven).
5* Scoop about 1 tablespoon of your pesto onto the center of each chicken breast and smooth down so that the top of each chicken slice is coated in pesto.
6* Slice your Roma tomatoes lengthwise so that you end up with several wide strips (see picture for help) of tomatoes.
7* Layer 2-3 of your tomato slices onto the top of each of your chicken slices, on top of the pesto.
8*Slice the mozzarella into circle strips and layer 2-3 of these slices once again on top of each chicken strip.
9* Now you are ready to bake! If you want to add an extra layer of flavor you can drizzle a little bit of lemon juice over the top of your chicken strips before putting the dish in the oven.
10* Bake the chicken uncovered for about 30-45 minutes, or until the internal temperature of each chicken strip reaches 165° F (when the chicken is cooked through and safe to eat).
11* Plate your chicken and garnish each strip with chopped fresh basil and a nice drizzle of balsamic glaze.
Et Voila!
A Few Lil Notes:
This recipe inspired by the lovely Kimber at Easy Family Recipes (I just added a few elements of my own and added it to my recipe box for family and friends because it is one of my all-time favorites!)
As Kimber says in her recipe, the cooking time may vary depending on the thickness of your chicken breasts and your oven. (Just be sure that it reaches 165° F in the middle before serving.)
I like to serve mine with a side of fresh vegetables and long grain brown or jasmine rice, I find they both complement the dish quite well.
My parents recommend a nice red wine with the dish. (I’m 19 and live in the US so it's your call if you want to take their advice!)
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