Caprese Style Chicken Breasts and Mixed Pepper Medley
- Reviews 1
Ready In: 1 hr
Serves: 4
Yields: 4 entrees
Ingredients
- 2 large chicken breasts, boneless and skinless, sliced in half widthwise (approx. 1 lb.)
- 1⁄2 teaspoon kosher salt
- black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves
- 1 pinch crushed red pepper flakes
- 1⁄4 cup fresh lemon juice
- 2 roma tomatoes, sliced
- 4 ounces fresh mozzarella cheese, shredded
- 1⁄4 cup basil, finely chopped
Mixed Pepper Medley
- 3 tablespoons extra virgin olive oil
- 2 lbs bell peppers (red, yellow and green)
- 6 garlic cloves, minced
- 1⁄4 cup green olives, pitted and diced
- 2 tablespoons balsamic vinegar
- kosher salt, to taste
Directions
- Pre-heat the oven to 425 degrees.
- Season the chicken with salt and pepper.
- Heat the olive oil in a large, wide, oven proof skillet over medium heat.
- Add the garlic and chicken. Cook the chicken for five minutes per side, turning once, or until golden.
- Sprinkle the crushed red chili flakes over the chicken and squeeze the lemon juice over the top.
- Top each piece of chicken with four roma tomato slices and ¼ of the shredded mozzarella.
- Transfer to the oven and bake until the chicken is cooked through and the cheese is golden (This will take approximately 15 minutes.).
- Remove from the oven and top with fresh basil.
- To make the mixed pepper medley:
- Heat the olive oil in a large, wide skillet over medium heat.
- Add the peppers and brown on each side.
- Stir in the garlic and cook for one minute.
- Add the green olives, reduce heat to low and cover.
- Cook the peppers for 20 minutes or until they are tender.
- Stir in the balsamic vinegar and add salt, to taste.
- Top the medley with a piece of chicken before serving.
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