Chicken Caprese
- 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
- Preheat oven to 350F.
- Heat the broth and add the Parmesan-reggiano cheese an the first measure of pepper and heat to a boil on the stove.
- Add EVOO and garlic to large pan.
- Add chicken to pan and sautee.
- Add the chicken broth an boil for 2 minutes.
- Drain the broth from the pan and return to pan with the chicken to the stove.
- Sautee chicken until both side brown and transfer the whole pan to the oven to finish cooking (internal temperature of 160F).
- 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.
- When the chicken is done, let rest for 5 minutes.
- Slice the chicken.
- Slice the fresh mozzarella.
- 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.
- Arrange the combination at a diagonal so the breast looks whole but with the additions in between.
- Drizzle the top with balsamic vinegar and serve hot.
- I made some broccolini sauteed in EVOO and minced garlic as a side.
- This dish would pair well with a nice Chardonnay.
chicken broth, cheese, garlic, extra virgin olive oil, garlic, chicken breasts, ground peppercorn, arugula, fresh basil, mozzarella, tomtoes, balsamic vinegar
Taken from cookpad.com/us/recipes/364885-chicken-caprese (may not work)