Tis the season of my fav colors, celebrations, fashion and food.
But this dish - this one is for all y'all who just can't get enough of summer.
For reals - Chicken Caprese is summer on a plate: Paper thin chicken, fresh grape tomatoes, creamy mozzarella, shreds of basil and a drizzle of balsamic. Not only is it all fresh and pretty but it is mad quick. So, while perfect for lazy summer nights it is also a winner on overscheduled school nights when you think there is zero time for homemade din dins.
Truth is I made this back in July. But as long as you can get your hands on some fresh basil, you can make it any time. Grape tomatoes are always up in the hood at my grocery store.
Serve with a salad and some fresh bread and you are good to go in less than 30.
Chicken Caprese
(Makes 4 servings)
8 thin-cut chicken cutlets, probably about a 1.5 lbs
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. fresh pepper
1 pint grape tomatoes, halved
1/2 lb. fresh mozzarella, torn into bite size pieces
12 basil leaves, chiffonade (thinly sliced)
Salt and pepper to taste
2-3 Tbsp. olive oil
3 Tbsp. really good balsamic vinegar
In a small bowl, combine garlic powder with 1/4 tsp. salt and 1/4 tsp. fresh pepper. Stir with a spoon.
On a baking tray, line up chicken cutlets. Season both sides with the garlic powder mixture.
In a large skillet over medium-high heat, heat 1 Tbsp. olive oil. Cook the chicken cutlets on both sides. About 4 minutes per side. Cook in batches. I usually can fit 3 to 4 cutlets in my pan at one time. If they are really big, you may need to do 2 at a time. Add another Tbsp. olive oil before cooking the second batch if you need it. And repeat a third time if you need to.
Remove chicken from heat onto serving platter or onto dinner plates, 2 per plate. You may cover with aluminum to keep warm.
When ready to serve, remove foil. Top cutlets evenly with grape tomatoes, fresh mozzarella, basil chiffonade, salt and pepper to taste and a drizzle of really good balsamic vinegar.
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