Community Pick
Olive Garden Chicken Caprese
photo by Jan T.
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 8 -10 plum tomatoes, Roma (2 pounds)
- 30 medium fresh basil leaves
- 2 teaspoons black pepper
- 6 boneless skinless chicken breasts or 6 chicken breast fillets
- 4 tablespoons extra virgin olive oil, divided
- 1⁄2 cup white wine
- 3 tablespoons garlic, minced, divided
- 1 1⁄2 cups heavy cream
- 3 1⁄2 teaspoons italian seasoning, divided
- 1 cup parmesan cheese, grated
- 1 1⁄2 teaspoons salt, plus
- 1 tablespoon salt, divided
- 1 cup vegetable oil
- 2 cups mozzarella cheese, shredded
- 1 1⁄2 cups flour, plus
- 1 tablespoon flour, divided
- 1 lb dry capellini (angel hair)
directions
-
Tomatoes and Basil Preparation:
- Core and cut Roma (plum) tomatoes into 1-inch pieces. Chef's Note: To preserve juices and seeds, use a paring knife to remove just the top of the core on each tomato.
- Cut basil leaves into 1-inch pieces (no stems).
- Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly.
- Cover, set aside and refrigerate for at least 1 hour.
-
Chicken Preparation:
- Preheat oven to 350 degrees Fahrenheit.
- Coat a large, non-stick skillet with vegetable oil and heat over medium-high heat.
- Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish.
- Dredge chicken in the mixture, shaking off any excess.
- Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches.
- When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.
-
Pasta Preparation:
- Cook pasta according to package directions.
- Drain and set aside until needed.
-
Sauce Preparation:
- While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat.
- Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown.
- Slowly add 1 tablespoon of flour and stir to combine.
- Add white wine and bring to a boil. Boil for approximately 1 minute.
- Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute.
- Add heavy cream. Lower heat and bring to a simmer.
- Add grated Parmesan cheese.
-
Assembling Chicken Caprese:
- Preheat broiler.
- Remove chicken from baking dish and set aside until needed.
- Transfer pasta to baking dish and partly coat with sauce.
- Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta.
- Place chicken on top of pasta.
- Sprinkle shredded mozzarella cheese evenly over chicken.
- Place baking dish under broiler for approximately 2-3 minutes or until mozzarella cheese has melted.
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Reviews
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Changes: added broccoli, red peppers, onions, mushrooms, shrimp. Used cubed rotisserie chicken instead of breasts. Added a bit more white wine and 1/2 cup more half and half (instead of heavy cream). Tossed everything together and baked for 1hr @ 300 degrees. Will add diced japapeno peppers next time to make it spicier.
see 22 more reviews
Tweaks
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This was so good..I did make some changes.Instead of romas.I had 2 pounds of fresh firm garden tomatoes ,I wanted to use.The flavors and texture of fresh tomatoes and fresh basil on this dish is what makes it so good,,I cooked 2 chicken breasts but kept the sauce amounts as shown for double the sauce. I thought the sauce was lacking alittle and gave it a pinch of cayanne pepper and 3/4 tsp granulated chicken bouillion and 3/4 tsp black pepper...Gave it a nice flavor....Layered in indivdual casserole dishes,this was a very pleasant meal with #369426 Almost famous breadsticks(olive garden copycat) Highly recommend both recipes..Thank U....
RECIPE SUBMITTED BY
I am originally from Florida, near Tampa. I attended undergrad at the University of Tampa, and grad school at Auburn University. When I got married I moved to Wyoming. Talk about culture and environment shock!!
I love animals, especially dogs. We try to get rescue dogs, particularly huskies. We currently have 2 huskies - one Siberian male and one Alaskan female. Huskies have so much personality!
I am a fan of the childrens books about Winnie the Pooh. I especially love TIGGER. Actually I love just about everything Disney. One of the things I miss most from living in Florida was getting to go to Walt Disney World anytime I wanted to. It really is one of the happiest places on earth.
I love to cook and am always trying a new recipe. I also like to garden, but find it quite a challenge here in Wyoming with our long winters and dry windy short summers. I like to experiment with herbs and spices.
During the summer of 2006 I was diagnosed with PCOS and as such realized that the excess weight I was carrying was quite literally killing me. I found SparkPeople.com and was able to lose over 75 pounds now with not too much more to go. My cooking has changed some since then in that I still cook the same foods I just go about it in a much healthier way. Taste is paramount to me - so if it doesn't taste good then why bother! :)
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