Olive Garden Chicken Caprese

"I guessed at the cooking time listed as I have not made this yet."
 
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photo by Jan T. photo by Jan T.
photo by Jan T.
photo by Billy Talon photo by Billy Talon
photo by born2shoptr photo by born2shoptr
photo by nessaf05 photo by nessaf05
Ready In:
1hr
Ingredients:
17
Serves:
6
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ingredients

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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

  1. This dish was wonderful! I agree with others about doubling the sauce and I made it with shrimp instead of chicken and it was a wonderful dinner for the wife and I. Will make again for sure!
     
  2. 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.
     
  3. My wife and I like to try new things and this dish was lovely. The sauce complaint is I would think to taste as my wife and I are
     
  4. I have made this dish multiple times and it is alot of work but has earned rave reviews from all family! One of our "'special" meals!
     
  5. We all liked this but didn't love it. It was very very rich and time consuming. I would only serve this to guests - too much work for a Blah response from the family. Thanks for posting!
     
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Tweaks

  1. This dish was wonderful! I agree with others about doubling the sauce and I made it with shrimp instead of chicken and it was a wonderful dinner for the wife and I. Will make again for sure!
     
  2. 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....
     
  3. EXCELLENT! (SHORT CUT: I used a can of del monte diced tomatoes and basil instead of the plum tomatoes and fresh basil leaves. I also fried the chicken on the stove instead of puting it in the oven- to save time, though it did give a more crisp effect)
     

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! :) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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