It’s a well known fact that we are chicken lovers around here and this Chicken Caprese is one of our absolute favorites! We received this recipe in one of our Plated.com boxes last year and it immediately made it into our weekly menu planner.
When I’m planning our menu, I need at least one meal that keeps well and travels well for Mike to take to work. This Chicken Caprese recipe does just that. I usually add in a couple more chicken breasts (the cheese mixture usually makes more than the four breasts the recipe calls for) so that Mike has left overs for a couple of days. Although I originally serve this with a salad, for leftovers Mike likes to put it on a onion bagel.
If I can offer one bit of advice, it would be to splurge on some high quality Parmesan cheese. For years, my go to was the old stand-by in the green shaker but oh my goodness, there is nothing like a high quality Parmesan cheese to amp up the taste.
When you are cooking this on the stovetop, be sure that the pan is hot, but not to hot. I usually put the heat on about a 6 – 6.5 so that it gets a golden brown without burning. Don’t be afraid to turn the chicken multiple times if you need to, that helps me not to burn it! If you need to, add more olive oil to help the chicken cook evenly.
Also, while pounding the chicken out is a bit of a pain, it helps the chicken to cook evenly and acts as a tenderizer. It is definitely worth taking the time to do it. It you’re like me and don’t have a meat mallet, just pull the heaviest kitchen utensil you have out. Trust me, that will work too!
I hope your family enjoys this meal as much as mine does!