Chicken Caprese
Ingredients
- 1.5 lbs. Caraluzzi’s Pure Poultry Thin Chicken Breast Cutlets 4 hearty pieces
- .5 lbs. Caraluzzi’s Fresh Mozzarella sliced
- 12 San Marzano Cherry Tomatoes sliced in half
- 4 leaves Fresh Basil sliced in strips
- 2 Tbsp Caraluzzi’s Extra Virgin Olive Oil
- 1 Tbsp approx. Caraluzzi’s Balsamic Glaze
- ½ tsp approx. Granulated Garlic
- Ground Sea Salt & Gourmet Pepper Blend to taste
- 1 Bag Pero Farms Broccoletti
- 1 Loaf Caraluzzi’s Pane di Casa Bread warmed
Instructions
- Preheat oven to 350 degrees Fahrenheit with rack set on top shelf.
- Salt, pepper & garlic season generously on both sides of the chicken cutlets.
- In a large skillet over medium-high heat add 1 Tbsp of olive oil. Once olive oil is hot add the chicken cutlets and sauté to brown both sides, approximately 3 minutes per side depending on thickness.
- In a Pyrex cooking dish add 1 Tbsp of olive oil and brush to coat bottom and sides of dish evenly. Add chicken cutlets to dish creating a single layer and then drizzle balsamic glaze on top. Then add slices of fresh mozzarella on top of the chicken, followed by tomatoes and basil. Drizzle more balsamic glaze on top of everything and put dish in pre-heated oven. Bake for approximately 15 minutes or until internal temperature on chicken is 165 degrees, and the mozzarella is melting.
- Cook Broccoletti according to instructions on bag, and slice bread for serving.
Notes
Can serve with a side of rice or pasta if you’d like.