Thursday, September 4, 2014

Chicken Caprese

Sounds like something you would order at a nice Italian restaurant doesn't it?  I make it at home and it is one of the easiest and most delicious dishes you'll ever make. Tender succulent chicken covered in pesto and topped with vine ripened tomatoes and mozzarella cheese.  It’s so good!  It's my go to recipe I make when I have dinner guests I really want to impress. Serve it with a nice Cesar salad and a side order of roasted asparagus and you've made a meal to remember! 

Chicken Caprese

4 boneless, skinless chicken breasts
1/2 cup or more of basil pesto (make your own or use your favorite brand)
2-3 ripe tomatoes, sliced (Roma tomatoes are perfect for this dish)
1 block fresh mozzarella cheese, sliced into rounds
fresh basil--I used a mini leaf basil but you can use any kind
1/2 cup panko bread crumbs 

Preheat oven to 400 degrees and line a baking sheet with parchment paper or a silicon mat. Mix breadcrumbs with 2 teaspoons of garlic olive oil and set aside.

Rub each chicken breast with a little olive oil on both sides and sprinkle with a little salt and pepper to taste.  Lay chicken breasts flat on baking sheet. 

 Spread about a tablespoon of pesto sauce on top of each breast.  Next, lay slices of tomato and cheese on top of each breast and top each tomato with about a tablespoon of moistened breadcrumbs. 

Reduce heat to 350 degrees and bake for  about 30 minutes or until temperature reads 165 degrees.



Homemade Fresh Pesto Sauce

1/2 pound (about 3 cups) of basil leaves, washed and dried
4 oz freshly grated Parmesan cheese
1/4 cup pine nuts
3/4 cups walnut halves
1-1/4 cups Star Fine Food Extra-Virgin Olive Oil
1/2 tsp salt
1  1/2 tablespoon chopped garlic 

Heat walnuts and pine nuts in skillet over medium heat for 5 to 10 minutes constantly stirring until golden brown . Remove from heat and allow to cool. Chop the garlic cloves finely, sprinkle a teaspoon of salt on top and mash to a fine paste with a fork. Place garlic and half of the basil leaves in the bowl of a food processor and Process for 15 seconds. Add the rest of the basil leaves and with the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan cheese and toasted nuts and puree for one more minute.  Makes about 2 /2 cups.

You can buy Star Fine Food Infused Olive Oils at Walmart, Raley's, Savemart and online at http://bit.ly/STARGarlicOO.



Photography is the property of and copyrighted to ©Welcome Home 2014


 Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

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