Caprese Chicken with basil and tomato salsa
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Two of my most favorite flavors of all time are basil and chocolate. This recipe has one of them, BASIL! I love the stuff, so naturally you will find many recipes of mine that include it. This one is no exception. It’s delicious, light and full of flavor.
Why this recipe works?! The chicken is simmered in a flavorful sauce. It’s simple and light. As long as you do not overcook your chicken, you can’t go wrong with this recipe. A meat thermometer is a great friend to have while preparing this dish.
Caprese Chicken
This light, easy meal is perfect on a summer evening, or anytime for that matter!
Equipment
- cast iron pan or oven safe pan
Ingredients
- 3 whole chicken breasts sliced in half, lengthwise
- 1 recipe Fresh Tomato Bruschetta Look for my recipe!
- ½ cup chicken stock
- 1 pkg. angel hair pasta cooked according to package directions
- ½ cup parmesan cheese
Marinade
- 1 tsp salt
- ½ tsp pepper
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried basil
- 4 tbsp olive oil
- 3 tbsp white vinegar
- ½ cup water
Instructions
- Add all marinade ingredients together, and add trimmed chicken breasts.
- Place chicken in fridge and let marinate for 30 min. – 2 hours.
- Heat up your cast iron skillet over medium heat, add a tbsp. olive oil to pan, and brown chicken on both sides for 3 minutes each side or until golden brown. (you may have to do this in two batches)
- After chicken has browned, remove to a plate ( it will not be cooked all the way through). Now deglaze your pan with the chicken stock, be sure to scrape up the brown bits from the pan. This creates great flavor for your sauce. Take one cup of the bruschetta mixture and add it to the broth. When it comes to a boil, reduce heat and simmer.
- Add your chicken back to the pan and finish cooking about 4-5 minutes.
- While your chicken is simmerin, take this time to cook your pasta.
- Once your chicken has been cooked through (meat thermometer is an excellent way to check), sprinkle cheese over top and remove from heat. Cover to let the cheese melt. Turn your attention to the pasta.
- Combine your drained, HOT, pasta with the remaining bruschetta.
- Serve your dish by heaping pasta on the plate and topping with chicken breast. Spoon the sauce over chicken. Dig in!
