Caprese Style Chicken Breasts and Mixed Pepper Medley

READY IN: 1hr
Recipe by alligirl

Taken from Harris Teeter website; posted for ZWT. "This simple chicken breast recipe contains a topping reminiscent of Caprese salad. The word Caprese describes anything native to the Italian island of Capri, located off the coastline near Naples. Because the Campania region of Italy (home of Capri, Amalfi, and Naples) was home to Italy’s buffalo ranges – the locals were able to enjoy an abundance of fresh mozzarella – and recipes containing mozzarella (or other local specialties like lemons) were called Caprese. The pepper mixture is known as Peperonata in Italy and is a typical garnish for roasted and grilled meats." Lovely, simple dish for the summertime; I'm sure it would be perfect grilled, also! (By mixing the garlic and red pepper flakes in the olive oil and brushing over, while grilling. Then adding toppings and lowering lid, cheese should melt! Pepper medley could also be prepared on the grill, using a grill pan.)

Top Review by Mia in Germany

This was a delicious dinner! I followed the recipe exactly, and we loved it. Thanks for sharing! Made for CQ 2014

Ingredients Nutrition

Directions

  1. Pre-heat the oven to 425 degrees.
  2. Season the chicken with salt and pepper.
  3. Heat the olive oil in a large, wide, oven proof skillet over medium heat.
  4. Add the garlic and chicken. Cook the chicken for five minutes per side, turning once, or until golden.
  5. Sprinkle the crushed red chili flakes over the chicken and squeeze the lemon juice over the top.
  6. Top each piece of chicken with four roma tomato slices and ¼ of the shredded mozzarella.
  7. Transfer to the oven and bake until the chicken is cooked through and the cheese is golden (This will take approximately 15 minutes.).
  8. Remove from the oven and top with fresh basil.
  9. To make the mixed pepper medley:.
  10. Heat the olive oil in a large, wide skillet over medium heat.
  11. Add the peppers and brown on each side.
  12. Stir in the garlic and cook for one minute.
  13. Add the green olives, reduce heat to low and cover.
  14. Cook the peppers for 20 minutes or until they are tender.
  15. Stir in the balsamic vinegar and add salt, to taste.
  16. Top the medley with a piece of chicken before serving.

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