Recipe by: Ashley Swartzendruber
Miller Poultry Baked Chicken Caprese
Tis’ the season for the heavenly combination of juicy ripe tomatoes, fragrant basil, creamy mozzarella cheese, and sweet balsamic. Miller Poultry chicken breasts make this classic Italian salad into a comforting and filling meal that’s simple enough for any night of the week and delicious enough for a dinner party. It can be served on its own, however, the juices that coat the bottom of the pan make this dish perfect for spooning over the pasta shape of your choice or serve it alongside crusty bread for dipping.
Ingredients
1.5 pounds chicken breasts, sliced in half lengthwise
2 tablespoons extra-virgin olive oi, divided
Kosher salt, to taste
Freshly cracked black pepper, to taste
4-6 tablespoons pesto
3 cups (2 pints) cherry tomatoes
2 garlic cloves, minced
2 tablespoon balsamic vinegar
8 ounces fresh mozzarella, sliced or torn into pieces
¼ cup fresh basil leaves
Balsamic glaze, optional
Instructions
Preheat the oven to 400℉. Season both sides of the sliced chicken breasts with salt and pepper. In a large oven-proof skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts to the hot pan and cook for 2-3 minutes per side or until nicely browned. Remove the pan from the heat. Spoon 1 tablespoon of pesto onto each chicken breast. In a medium bowl, toss together the tomatoes, garlic, balsamic vinegar, 1 tablespoon olive oil, and salt and pepper to taste. Pour the tomato mixture over the chicken breasts, evenly distributing them throughout the skillet.
Place the skillet in the preheated oven and bake for 15 minutes. Remove the skillet from the oven and add the pieces of mozzarella cheese onto each piece of chicken. Place the skillet back into the oven and bake for 5-6 more minutes or until the cheese is melted and the chicken is cooked through. Remove the skillet from the oven, let cool for 5 minutes, top with fresh basil and balsamic glaze, and serve.
COOKING TIPS
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
| Chicken Pieces Description | Internal Thermometer Temperate | Approximate Cooking Time (Per Pound) at 350°F |
|---|---|---|
| Bone-In Leg Quarters Thighs Breast/Split Breast | 170°F | 15-20 minutes 15-20 minutes 20-25 minutes |
| Boneless Thighs Breast/Split Breast Tender Strips | 165°F | 10-15 minutes 15-20 minutes 10 minutes |
| Whole Chicken Fryer/Broiler 3-4 lbs Roaster 5-7 lbs | 180°F | 1 – ½ hours 1 ½ – 2 ¼ hours |