Chicken Caprese

By Susan Spungen

Published May 15, 2019

  • Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
25 minutes
Rating
4(4,645)
Comments
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Originating in Capri, Caprese mimics the colors of the Italian flag in salad form using the now-classic combination of mozzarella, tomato and basil. Here, that trinity transforms everyday chicken cutlets into something special. Thanks to the proliferation of hothouse tomatoes (which are better enjoyed cooked than raw), this dish can be enjoyed year-round. Cocktail tomatoes, slightly larger than a golf ball and often sold on the vine, are perfect for this, but any size will work. Simple to assemble, this dish forms its own delicious pan sauce as the liquid from the cheese and tomatoes mingles with the caramelized juices from the browned chicken.

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Ingredients

Yield:4 servings

  • 4 boneless, skinless chicken breasts (6 to 8 ounces each)

  • Kosher salt and black pepper

  • 8 ounces mozzarella, cut into ¼-inch slices

  • 6 ounces cocktail or other tomatoes, cut into ½-inch slices

  • 1 ½ cups loosely packed fresh basil leaves

  • 1 tablespoon olive oil

  • 4 garlic cloves, thinly sliced

  • Pesto, store-bought or homemade, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 190 milligrams cholesterol; 458 calories; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 22 grams fat; 1 gram fiber; 733 milligrams sodium; 58 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using ¾ teaspoon salt and ½ teaspoon pepper.

  2. Step 2

    Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)

  3. Step 3

    Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.

  4. Step 4

    Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.

  5. Step 5

    Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.

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Ratings

4 out of 5
4,645 user ratings
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Comments

Clancy

Baked at 350 degrees for 25 minutes on a parchment paper-lined baking sheet. It worked. However because we had four leftover uncooked boneless chicken thighs also tried those. Took a rolling pin and flattened each thigh by rolling them out until about 1/2 inch thick. Used one thigh for the base and another thigh for the top with the tomato, basil and mozz in between. The thighs were noticeably more moist than the breasts. So will use thighs in the future.

AW

I sauté everything in my stainless steel Dutch oven to keep from splattering the stove. Almost never use a frying pan anymore!

Swirt

Like others, I had trouble keeping the basil, cheese and tomatoes in the pocket. So I went ahead and sautéed the breasts without them, in cast iron pan, cut them in half, then made a sandwich with the basil cheese and tomatoes in the middle, held in place by toothpicks. Put pan in oven at 350 for ten minutes, spooned pan juices over. Pesto on top. So good!

Randy

My chicken came out very dry. I always make sure my chicken is done, 165 degrees. Don't know why it was so dry. My breasts were very thick, maybe that was the problem. I forget to get pesto which would have helped. Never the less I felt it was missing something else. May some balsamic?

David D

I split 3 large chicken breasts, added salt and pepper and browned them in 1 tblsp. each of butter and olive oil over medium high heat for 3-4 minutes butterflyed open. Then added garlic to the pan flipped the breasts to the other side for 3-4 minutes. Then put breasts in glass baking dish, stuffed the basil leaves, mozzarella slices and tomato slices and secured them with 3 toothpicks per breast. I then cooked at 350 in oven 11-12 min uncovered, then added pan juices and pesto. Solid!

Susan in Michigan

Followed the recipe. Weighed the breasts down with a cast iron sandwich press after flipping them because when one started opening. Removed the weight for the final 5 minutes. Served the chicken on pasta tossed with pesto. Tasted great! The garlic and pesto on top made it especially attractive. This was a great way to celebrate our garden bounty of tomatoes and basil!

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