Chicken Capezio

Chicken Caprese

OK – I was trying to be a little “punny” with a play on words….you know, the capezio dance slippers almost sound like Caprece….no? Well, I tried! The resulting recipe, however, is better than my jokes!

Everyone is doing Chicken Caprice in one form or another; I almost expect to see it as a dessert one of these days ……….. hmmmmm….

Some recipes are quite complicated; this one is SO easy, you’ll want to make it often. In the photo, you will see the basil “chiffonade” which is a fancy way of saying you roll up the basil leaves and slice them into long strands. Now, that wasn’t so hard, was it?  You can use sliced tomatoes or cherry (or grape) tomatoes – I like the cherry ones as they are often sweeter (especially in winter!).

Serve it by itself or on the pasta of your choice.

And, you don’t have to mess around with breading the chicken – saving time, a mess and calories and carbs! What’s not to like???

Chicken Capezio (Chicken Caprese)

  • 2 thin skinless, boneless chicken breasts
  • 1 tsp. oregano
  • Salt & pepper to taste
  • 2 oz. Extra Virgin olive oil
  • 2 garlic cloves, cut in half
  • 3 c grape or cherry tomatoes or 4 thick slices of tomatoes
  • 5 basil leaves, chiffonade
  • 4 oz. fresh Mozzarella, sliced
  • Balsamic vinegar

In a large sauté pan, heat 1 Tbsp. of the olive oil. Season both sides of chicken with salt, pepper and oregano. Add chicken to pan and cover. Lower heat to medium-high and let cook for about 5 minutes on each side or until it is white in the middle.

In a separate medium sized sauté pan, heat remaining olive oil over medium heat with garlic for 2 minutes, stirring occasionally so garlic does not burn. Then add tomatoes and cook, gently stirring until tomatoes are soft. (If using sliced tomatoes, don’t let them get broken up.)  Add chicken to tomato mixture and coat well. Drizzle with a little balsamic vinegar. Top with slices of mozzarella and cover to allow mozzarella to melt slightly.

Serve topped with basil chiffonade – alone or on a bed of cooked pasta (spaghetti, spaghettini or fettuccine works best). The drippings can be poured over or around the pasta if desired.

Serves 2

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