ROASTED CAPRESE CHICKEN RECIPE
A delicious savory sauce is created when you roast fresh tomatoes and it's the perfect compliment to chicken! Easy Roasted Caprese Chicken looks fancy but isn't!
Provided by Jenn
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees
- Season the chicken generously with olive oil, garlic powder, Italian seasoning, salt and pepper
- Place the chicken in a cast iron skillet or in a baking dish (a baking sheet won't allow proper simmering and sauce making)
- Top the chicken with fresh tomatoes and chopped garlic
- Drizzle with balsamic vinegar
- Bake for approximately 20-22 minutes or until thermometer reads at least 160 degrees**you're going to broil this a little longer towards the end so we want to make sure it's not going to overcook
- When almost done, remove from the oven (if using a cast iron skillet, remember NOT to grab the handle without a mitt!)
- Set oven to broil
- Top chicken with cheese and USING THE OVEN MITT (I feel I need to remind you because I may or may not have forgotten this myself...)
- Broil for about 5 minutes or until cheese is brown and bubbly
- Remove and spoon the tomato balsamic sauce onto the chicken
- Top with fresh basil
- Serve with your favorite side dish!
Nutrition Facts : Calories 492 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 173 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 64 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 grams, Sodium 427 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
GARLIC ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
- When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
- Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
- When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
ROASTED GARLIC CAPRESE CHICKEN
The roasted garlic spread makes this a delicate, tasty combination of yummy flavors...no sauce needed...the tomatoes combined with the pesto and cheese make for the perfect light sauce.
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Chicken
Number Of Ingredients 7
Steps:
- pre-heat oven to 350 degrees...in a baking dish, place the chicken breast and season with salt,pepper and Italian seasoning.
- spread equal parts of the roasted garlic ( which you previously roasted in a pouch of aluminum foil, drizzled with olive oil, for about 30 mins. at 350 degrees).
- top each with the basil pesto, then tomato slices, and finally mozzarella cheese.
- bake for 30 mins..until cooked through and cheese is bubbly...enjoy...
ROASTED CHICKEN CAPRESE
Steps:
- Place chicken in a 1-gallon zip-top bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes.
- Preheat oven to 375 degrees F.
- Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto a rimmed cookie sheet so that tomato pieces don't touch. Roast for 30 minutes. Spoon tomatoes and all accumulated juices into a small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks.
- Reduce oven temperature to 350 degrees F.
- Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast for about 30 minutes, turning once, or until fully cooked through.
- To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top.
- Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify.
ROASTED CHICKEN CAPRESE
This was the 4th place winning entry in the 2005 National Chicken Cooking Contest. I've made it several times and it is very easy and very tasty.
Provided by Sandy in Oklahoma
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in 1-gallon zip bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes.
- Cut each tomato into quarters, lengthwise. Place in medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto rimmed cookie sheet so that tomato pieces don't touch. Place in 375 degree oven and roast for 30 minutes.
- Spoon tomatoes and all accumulated juices into small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks.
- Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast at 350 degree for about 30 minutes, turning once.
- To serve, place each chicken breast half on warmed dinner plate. Spoon 1/4 of tomato mixture over top.
- Lemon Vinaigrette: In small bowl, whisk together olive oil, lemon juice, garlic, kosher salt and pepper.
Nutrition Facts : Calories 564.4, Fat 41.4, SaturatedFat 11.6, Cholesterol 113.2, Sodium 1201, Carbohydrate 7.3, Fiber 1.4, Sugar 4.3, Protein 40.8
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