Baked Chicken Caprese

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It is the middle of summer for my family and although the kids are home from school, we still have sports, classes, and activities at night that keep us busy. For those busy nights, I like a quick meal that is simple to throw together and doesn’t take a lot of preparation or dishes. It’s no fun to be rushing out the door, leaving behind a messy kitchen. This one can be made in one large skillet or dutch oven which is great.
I hope you enjoy this dish as much as I do. It has a hearty flavor from the grilled chicken, tomatoes and spices, melty goodness from the cheese, plus the brightness from the fresh tomatoes and herbs.  Pair it with a steamed vegetable or a side salad and you have a great little meal.
Baked Chicken Caprese
serves 4
Ingredients:
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4 Boneless Chicken Breasts
1 14.5 oz can petite diced tomatoes
3 TBS olive oil
4 Roma Tomatoes – diced
2 Garlic Cloves – minced
1/2 TBS Dried Oregano
1/2 TBS Dried Basil
1 teas Fresh Rosemary (around one sprig) – chopped
1 TBS Fresh Basil leaves – chopped
1/2 C Italian Blend shredded cheese
3-4 slices mozzarella cheese
Kosher or Sea Salt
Black Pepper
Balsamic Vinegar for drizzling – optional
If you really want to crank it up a notch, use fresh mozzarella instead of just the slices or shredded.
Directions:
Preheat oven to 450 degrees F.
Pour Olive Oil in a large stovetop and oven safe skillet or dutch oven. Turn the skillet to coat the bottom and sides. I used a cast iron skillet. Heat this over medium high heat until it’s nice and hot.
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Season chicken breast with salt and pepper and lay chicken breast in the hot skillet.
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Sear the chicken for around 3 minutes and then flip and repeat on the other side. You are just browning the outside of the chicken, it will still be pink on the inside.
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Sprinkle minced garlic over the chicken and then add in the canned petite diced tomatoes.
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Sprinkle the dried oregano, basil and half of the rosemary on top.
Season with salt and pepper.
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Let this bubble for around 2 minutes on medium heat.
Transfer skillet (uncovered) to the hot oven and bake for around 10 minutes or until internal temperature of the chicken reaches 165 degrees F.
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While this is cooking, chop your fresh basil, fresh rosemary and fresh tomatoes and set aside.
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Tear the mozzarella cheese slices in pieces and top the chicken with the mozzarella and then sprinkle the shredded Italian blend on top.
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Return the skillet to the oven and bake for an additional 2-3 minutes or until the cheese is melted.
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Remove from the oven and top with the diced fresh roma tomatoes, fresh basil, and remaining fresh rosemary.
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Drizzle a little Balsamic Vinegar over top if desired.
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Enjoy!

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