Chicken Caprese

Caprese, “of Capri.” The salad that just about everybody loves. Vivid red, white and green ingredients (the colors of the Italian flag!) just taste like summer and are at their best at this time of year. I like to make this easy variation when I have really good tomatoes and basil from the garden or the farmer’s market. The addition of chicken makes this a meal—great for a hot summer night, and good enough for company. This is less a recipe—more about arranging and seasoning, so don’t worry too much about the measurements, just make it to your taste.

Chicken Caprese

Serves 4


4 Chicken Breast filets, pounded thin
¼ cup flour
2 tablespoons olive oil
Kosher salt and freshly ground pepper
1 large ripe tomato, diced
1 garlic clove, peeled and finely chopped
4 slices fresh mozzarella cheese (buffalo mozzarella is best)
Fresh basil
4 cups arugula, rinsed and dried
Balsamic vinaigrette (see below)


Put the flour on a plate. Heat the oil in a large skillet. Season the chicken with the salt and pepper, dredge in the flour and sauté for about 2 minutes per side until golden brown and cooked through. Transfer the chicken to a baking sheet and preheat the broiler.

In a small bowl combine the tomato and garlic and season with salt and pepper. Stir to combine and set aside.

In another bowl, toss together the arugula and the Balsamic vinaigrette.

Place a slice of mozzarella on each chicken piece and place under the broiler until the cheese softens about 3 minutes.

To serve, arrange a spoonful of arugula in the center of a plate, top with a chicken filet and top with a generous spoonful of the tomato mixture. Top with small basil leaves (or sliced basil) and a grind or two of fresh pepper.

Balsamic Vinaigrette:

Whisk together:

1 tablespoon balsamic vinegar
½ teaspoon Dijon mustard
3 tablespoons olive oil

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