The Pioneer Woman Tasty Kitchen
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Pan-Roasted Chicken Caprese

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

It’s full-on tomato season now and I’ve got a recipe that takes one of my favorite ways to enjoy fresh tomatoes – a Caprese salad – and paired it with chicken for a simple, fresh meal. For the most flavorful and moist chicken breasts, season with salt for 4 hours prior to cooking.

Ingredients

  • 4 pieces Chicken Breasts, Skin-on, Boneless
  • ½ teaspoons Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • 2 Tablespoons Olive Oil
  • 3 whole Tomatoes, Sliced Into 1/4 Inch Slices
  • 1 pound Fresh Mozzarella, Sliced Into 1/4 Inch Slices
  • 12 leaves Fresh Basil, Julienned

Preparation

1. For best results, season the chicken breasts with salt and let sit for about 4 hours in the refrigerator. This allows the salt to penetrate throughout the chicken meat (not just season the skin) and will produce a juicier, more flavorful and more tender chicken breast.

When ready to cook, pour out any water on the plate the chicken was resting on, rinse the chicken breasts and pat very dry. Season with black pepper (no more salt is needed). Let the chicken breasts rest for 20 minutes on counter to take the chill off.

2. Preheat the oven to 400F. Heat a 12-inch oven-proof saute pan or frying pan over medium high heat. Add the olive oil and swirl to coat. When oil is shimmering, lay the chicken breasts, skin side down and saute for 3-4 minutes until skin is golden brown. Turn the chicken over in the pan and place pan into the oven for 10 minutes.

3. Remove the pan from the oven and alternate fresh mozzarella slices with tomato slices on top of each chicken breast (secure with toothpicks if you want to). Return the pan back into the oven and cook an additional 3 minutes, or until the thickest part of the chicken breast reads 165F. The cheese should be wonderfully melty. (If you like your mozzarella slightly charred, you can turn your broiler to high and place the rack close to the heat source for the last minute of cooking)

4. Remove from the oven and let rest for 5 minutes. Sprinkle with fresh basil leaves and serve.

5 Comments

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AMC on 2.4.2010

looks amazing!!!!!! I want to try this soon!!

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Insouciant on 11.12.2009

This took no time to make, looked great on the plate and was delicious! It is now one of my quick and easy regulars.

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Elaina on 9.18.2009

Simple and tasty!

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lforsyth on 9.2.2009

I made this last night. It was simple and wonderful. Very tasty.

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italianfoodforever on 8.24.2009

This recipe is exactly the kind of food we love. Simple food with lots of flavor.

One Review

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stephanie june on 5.20.2011

this was light and yummy – perfect on a cool spring evening!

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