Chicken Caprese is a simple and flavoursome second course, a delicious alternative to the classic grilled chicken breast. It is a stringy and tasty preparation, perfect for conquering adults and children alike at any family lunch or dinner.
In our recipe we have used the whole chicken breast and scored the surface to create accordion slices. It is stuffed with fresh, halved cherry tomatoes and sliced mozzarella, sprinkled with grated Parmesan and then cooked in the oven for about half an hour.
The end result is a tender and succulent dish, ideal with a side of sautéed vegetables and a few slices of toast or crispy baked potatoes, cooked at the same time as the chicken to optimise time.
To make the chicken Caprese even more fragrant, we added a pinch of oregano and basil leaves before cooking; if you like, you can add other aromatic herbs such as rosemary, sage and thyme, or a pinch of sweet paprika or curry powder for a pleasant spicy touch.
Find out how to make Chicken Caprese by following the step-by-step instructions and advice. Also try chicken pizzaiola and chicken rolls with sauce.
Ingredients
- 2 WHOLE CHICKEN BREASTS
- 150 gr SOFT CHEESE
- 100 gr CHERRY TOMATOES
- EXTRA VIRGIN OLIVE OIL
- SALT
- PEPPER
- ORIGAN
- BASIL LEAVES
How to make Chicken Caprese
Place the chicken breasts on a chopping board and make deep incisions in the surface, like an accordion, taking care not to cut them into slices.
Wash and halve the cherry tomatoes
Cut the soft cheese into slices
Arrange the cherry tomatoes inside the chicken slices.
Then add the sliced cheese
Season the chicken with a pinch of salt and a grind of pepper.
Place the stuffed chicken breast in an ovenproof dish and drizzle with extra virgin olive oil.
Add a little oregano
Sprinkle with grated Parmesan
Garnish with a few basil leaves.
Bake in a preheated oven at 190°C for about 30 minutes.
When the chicken is cooked, remove from the oven, slice and serve hot.
Tip
If you prefer, you can cut the chicken breast into slices, fry them lightly in a pan with a drizzle of oil and continue cooking in the oven at 200°C for about 10 minutes, adding sliced mozzarella, cherry tomatoes, salt and oregano.
You can replace the soft cheese with mozzarella, which must be very dry: cut it into slices and leave them to drain for at least a few hours so that they do not release any water during cooking.
Alternatively, you can prepare chicken caprese in a frying pan: flour the chicken breasts and brown them with a clove of garlic and a drizzle of extra virgin olive oil. Season with a pinch of salt and pepper, then add the white wine, cherry tomatoes and mozzarella in slices, cover and cook.
Chicken Caprese should be eaten hot and immediately after preparation. If there is any left over, it can be kept in the fridge for up to 1 day in a special airtight container and reheated just before serving.
