Hey there,
Here’s a new take on Chicken Caprese that we created one night when we wanted to incorporate some roasted red peppers into our dinner, and this is what we whipped up! This is now my new favorite way to eat Chicken Caprese. The roasted red peppers give this dish an added depth of flavor that I didn’t know was missing all along.
We don’t cook the chicken entirely through, but just enough to lightly brown it on each side since we end up baking it in the oven until the mozzarella and other toppings blend together nicely.
This is actually a pretty healthy dish, mozzarella aside. But even with the cheese, you don’t need to add a ton if you don’t want to. We also added a bit of white wine to this recipe prior to baking the chicken in the oven. This definitely makes a difference with the flavor, as well.
It’s a nice (two) dish wonder — well really, one pan and one baking dish. And it even heats up well the following day. I would definitely make this for a group, as well. I can see this becoming an instant favorite.
Enjoy!
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Ingredients
1 1/2 lb chicken breasts, sliced in half and tenderized
1 – 6oz can of sliced black olives
1 – 14.4 oz jar of roasted red peppers
mozzarella, thinly sliced (enough to cover each piece of chicken)
balsamic glaze
10 fresh basil leaves
1 large sweet onion, sliced in rings
1/2 cup of white wine
olive oil
salt and pepper, to taste
Directions
- Preheat the oven to 375 degrees Fahrenheit.
- Slice and tenderize chicken with a meat tenderizer.
- Season chicken with salt and pepper on each side.
- In a large pan, coat with about 2 Tbsp of olive oil and heat on medium.
- Pan sear the chicken until lightly browned on each side.
**It’s okay if the chicken is slightly undercooked because it will also be baked. - Lightly drizzle olive oil in a glass baking dish. When the chicken is done, place the cutlets in the glass baking dish.
- Top chicken with roasted pepper.
- Top chicken with mozzarella cheese.
- Top chicken with onion, olives, and basil.
- Drizzle 1/2 cup of white wine over the chicken.
- Drizzle about 1 Tbsp of olive oil over the chicken.
- Bake in the oven for 20 minutes or until the cheese is nice and melted.
- Put the oven to broil. Broil until the top is lightly browned.
- Remove from the oven and drizzle with balsamic glaze.
Directions with step by step photos
- Preheat the oven to 375 degrees Fahrenheit.
- Slice and tenderize chicken with a meat tenderizer.
- Season chicken with salt and pepper on each side.
- In a large pan, coat with about 2 Tbsp of olive oil and heat on medium.
- Pan sear the chicken until lightly browned on each side.
**It’s okay if the chicken is slightly undercooked because it will also be baked.
- Lightly drizzle olive oil in a glass baking dish. When the chicken is done, place the cutlets in the glass baking dish.
- Top chicken with roasted pepper.
- Top chicken with mozzarella cheese.
- Top chicken with onion, olives, and basil.
- Drizzle 1/2 cup of white wine over the chicken.
- Drizzle about 1 Tbsp of olive oil over the chicken.
- Bake in the oven for 20 minutes or until the cheese is nice and melted.
- Put the oven to broil. Broil until the top is lightly browned.
- Remove from the oven and drizzle with balsamic glaze.
