Dwell, Foodie

Hello Fall

November 23

I’ve been spending a lot of time curled up in sweaters flipping through Pinterest for new recipes and ideas to experiment around with. Cold weather is the best weather for cooking and baking in the kitchen. And I love to fill the house with the delicious scents wafting from the oven. And Bella is usually camped out right by my feet waiting for any tidbit that might fall to the floor.
So here is a delicious recipe I’ve made a couple times now and can’t get enough of!


Baked Caprese Chicken
with Balsamic Reduction

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 4 servings

 

Baked Caprese Chicken with fresh melted mozzarella cheese, basil, roasted cherry tomatoes. To give the dish a bit more depth, you can always add roasted Pablano peppers and spinach. Drizzle a sweet garlic balsamic reduction and sprinkle julienned basil on top for a delicious meal that’s ready in less than an hour, but tastes like you’ve been slaving over the stove all day! The perfect meal to impress with!

INGREDIENTS

BALSAMIC REDUCTION:
1 clove garlic, smashed
½ cup balsamic vinegar
2 tablespoons honey

CAPRESE CHICKEN:

4 tablespoons butter
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (or more to taste)
¼ teaspoon garlic powder
½ teaspoon dried basil
4 bone-in skin-on, chicken breasts
1 clove garlic, chopped
4 ounces fresh mozzarella cheese, cut into 4 slices
1 pint cherry or grape tomatoes, halved
10 leave basil, julienned


INSTRUCTIONS

BALSAMIC REDUCTION:

Place all the ingredients in a small saucepan, stir, and place over high heat. Bring to a boil, reduce the heat to low, and allow it to simmer until the vinegar mixture reduces to by half, about 8-10 minutes. Set aside to cool.

CAPRESE CHICKEN:

Position a rack in the center of the oven and preheat the oven to 450ºF.
While your balsamic reduction is simmering, melt 2 tablespoons of butter in a microwave-safe bowl. Stir in the salt, pepper, red pepper flakes, garlic powder, and basil. Brush the chicken breasts with the melted butter mixture.
Melt the remaining 2 tablespoons of butter in an oven-safe skillet over medium high heat. Add the garlic and allow it to cook for just 30 seconds. Slice into the middle of the chicken breasts 3/4 of the way through and lay open, place a chunk of mozzarella cheese inside and close the flap. Add the chicken breasts to the skillet, skin side down and allow each side to sear for 3 minutes. Place the chicken breasts skin side up and allow the chicken to bake for 15 minutes. Add the cherry tomatoes to the skillet and continue to cook for another 7-10 minutes or until the chicken reaches an internal temperature of 170 degrees. Place the mozzarella slices on each chicken breast and turn the broiler on for just 1-2 minutes or until the cheese starts to melt.

TO SERVE:

Place the cherry tomatoes on the chicken breast, top with julienned basil, and drizzle with balsamic vinegar reduction.


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