One-Pan Caprese Chicken
Created by ImPat on April 19, 2020
- Servings: 4
- Prep Time: 5m
- Cook Time: 10m
- Recipe #34711
Ingredients
- 1/2 shallot, finely chopped (French shallot)
- 1 large garlic clove, minced
- 2 tablespoons olive oil (extra virgin)
- 1/3 cup basil leaves (plus 1 tablespoon finely chopped, extra)
- 700 grams boneless skinless chicken breasts (halved lengthways , 2 large fillets)
- 300 grams tomatoes, halved (mixed baby tomatoes)
- 140 grams bocconcini, sliced (about 4)
- 1 tablespoon red wine vinegar
- 1/2 teaspoon caster sugar
- Crusty bread, to serve
How to Make
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Step 1: Combine the shallot, garlic, 1 tablespoon of the oil and the extra basil in a bowl and season.
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Step 2: Heat the remaining oil in a large ovenproof non-stick frying pan over medium-high heat and season the chicken and cook, turning, for 4 minutes or until browned and then remove the pan from the heat.
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Step 3: Preheat the oven grill/broiler to high and scatter the tomato around the chicken and spread chicken with half the basil mixture. Top with the bocconcini and spoon over the remaining basil mixture and drizzle tomato with vinegar and sprinkle with sugar. Season abd grill/broil for 4 minutes or until the cheese melts and tomatoes blister and then sprinkle with the basil and serve with bread.
Nutritional Facts
- Serving Size: 1 (303.3 g)
- Calories 381.3
- Total Fat - 13.8 g
- Saturated Fat - 3 g
- Cholesterol - 150 mg
- Sodium - 556.1 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 2.2 g
- Sugars - 4 g
- Protein - 55.9 g
- Calcium - 64.2 mg
- Iron - 2.3 mg
- Vitamin C - 15.3 mg
- Thiamin - 0.2 mg