Chicken Caprese

Name: Chicken Caprese
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup chicken broth; 1 tbsp shredded parmagiano-reggiano cheese; 1/4 tsp freshly ground peppercorns; 1/4 tsp garlic cloves; 2 tbsp extra virgin olive oil; 2 tbsp garlic cloves; 1 1/2 chicken breasts; 1/4 tsp freshly ground peppercorn; 8 oz arugula, cabbage, & beet microgreens; 2 oz fresh basil; 4 oz fresh mozzarella; 6 Roma tomtoes; 15 dash balsamic vinegar

HardDog1110 @cook_2825785

San Antonio, TX

I put this together from a concept in my head, but it worked out really well.

HardDog1110 @cook_2825785

San Antonio, TX

I put this together from a concept in my head, but it worked out really well.

Saved

Ingredients

45 mins

4 servings

1/2 cupchicken broth
1 tbspshredded parmagiano-reggiano cheese
1/4 tspfreshly ground peppercorns
1/4 tspgarlic cloves
2 tbspextra virgin olive oil
2 tbspgarlic cloves
1 1/2chicken breasts
1/4 tspfreshly ground peppercorn
8 ozarugula, cabbage, & beet microgreens
2 ozfresh basil
4 ozfresh mozzarella
6Roma tomtoes
15 dashbalsamic vinegar

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Steps

45 mins

1

Preheat oven to 350°F.
2

Heat the broth and add the Parmesan-reggiano cheese an the first measure of pepper and heat to a boil on the stove.
3

Add EVOO and garlic to large pan.
4

Add chicken to pan and sautee.
5

Add the chicken broth an boil for 2 minutes.
6

Drain the broth from the pan and return to pan with the chicken to the stove.
7

Sautee chicken until both side brown and transfer the whole pan to the oven to finish cooking (internal temperature of 160°F).
8

Mix micro greens with a few dashes of the EVOO and some pepper then lay down a bunch on a plate to act as a bed for the chicken.
9

When the chicken is done, let rest for 5 minutes.
10

Slice the chicken.
11

Slice the fresh mozzarella.
12

Place chicken slices on top of the micro greens with the basil and tomatoes making sure it is in this order: chicken on bottom, then basil leaves, then mozzarella, then tomato.
13

Arrange the combination at a diagonal so the breast looks whole but with the additions in between.
14

Drizzle the top with balsamic vinegar and serve hot.
15

I made some broccolini sauteed in EVOO and minced garlic as a side. This dish would pair well with a nice Chardonnay.