Caprese Grilled Chicken Recipes
CAPRESE GRILLED CHICKEN
Looking for a faster, lighter version of Chicken Parmesan? This recipe comes together super quickly and skips the breadcrumb coating and pan frying, making it a faster and healthier option.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Toss the chicken with 1 tablespoon olive oil. Pound each chicken breast between 2 pieces of plastic wrap with the flat side of a meat mallet or heavy skillet until 1/4 to 1/2 inch thick. Brush the chicken on both sides with the remaining 1 tablespoon olive oil and season with the oregano, salt and pepper.
- Brush the grill grates with olive oil. Grill the chicken until cooked around the edges, about 3 minutes. Flip and spread the top of the chicken with the pizza sauce. Top with the mozzarella slices, then the tomato slices. Cover and grill until the chicken is cooked through and the cheese is slightly melted, 3 to 4 minutes.
- Remove the chicken pizzas from the grill. Sprinkle with salt, pepper, basil and red pepper flakes.
CAPRESE CHICKEN
I love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it's juicier straight from the oven. -Dana Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large shallow dish, combine salad dressing, chicken seasoning and Italian seasoning. Add chicken; turn to coat. Cover and refrigerate 4-6 hours. Drain chicken, discarding marinade., Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Transfer skillet to oven; bake 15-18 minutes or until a thermometer reads 165°., Top chicken with cheese and tomato. Bake 3-5 minutes longer or until cheese is melted. Drizzle with vinegar; top with basil.
Nutrition Facts : Calories 525 calories, Fat 34 g fat (11g saturated fat), Cholesterol 139 mg cholesterol, Sodium 761 mg sodium, Carbohydrate 5 g carbohydrate (4 g sugars, Fiber 1 g fiber), Protein 45 g protein.
CHICKEN CAPRESE
This Chicken Caprese recipe allows you to enjoy your favorite Caprese insalata for dinner! It's a quick season-and-cook, low carb meal made with simple ingredients that's perfect for busy weeknights but also a fresh, vibrant win for company. This Chicken Caprese is made with juicy, pan seared Italian seasoned chicken topped with slices of melty mozzarella, thick juicy tomatoes and aromatic fresh basil all drizzled with swoon worthy, sweet and tangy balsamic reduction. It's a hypnotic dance of juicy, fresh, cheesy, savory, earthy, sweet and tangy in each and every bite.
Provided by Jen
Number Of Ingredients 14
Steps:
- Season chicken: Combine the chicken seasonings together in a small bowl. Lightly rub the chicken with olive oil then season each side. Set aside while you start the Balsamic Glaze.
- Balsamic Glaze: Whisk vinegar and sugar together in a small nonreactive saucepan (nonstick, stainless steel, enamel or glazed finished pans). Bring the mixture to a boil over high heat then reduce to a simmer just until the consistency of syrup, approximately 8-10 minutes, stirring occasionally. Don't reduce too much because it will thicken slightly off heat. If it becomes too thick, stir in a little water over low heat.
- Cook chicken: You can start cooking the chicken while you're waiting for the glaze to thicken if you're good at multi-tasking (you don't want the glaze to burn!). Heat 1 ½ tablespoon olive oil in a large skillet over medium-high heat. Once very hot, add chicken and cook for 3-4 minutes, or until deeply golden on one side.
- Add mozzarella: Flip the chicken over, cover, and reduce heat to medium. Cook for approximately 1-2 additional minutes (depending on thickness), or until chicken is cooked to about 145 degrees F. Top each piece of chicken with two slices of mozzarella and continue to cook 2-3 minutes or until it registers 165 degrees on an instant read thermometer.
- Assemble: Remove chicken to a serving plate. Top each piece of chicken with tomato slices, a drizzle of balsamic glaze and fresh basil. Serve immediately.
GRILLED CHICKEN CAPRESE WITH BUFFALO MOZZARELLA CHEESE
Grilled Chicken Caprese, with soft, creamy Buffalo Mozzarella slices will become a family favourite grilling recipe! A low carb lunch or dinner!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- In a large shallow bowl, mix together the olive oil, balsamic vinegar, garlic, oregano, basil, salt and pepper. Add in the chicken and allow to marinate for half an hour (if time allows).Preheat grill plates over medium heat, and grill chicken for 5-6 minutes each side, or until completely cooked through in the centre, and slightly charred on the outer edges. While chicken is cooking, grill the tomato slices for 1-2 minutes each side. Top each breast with a slice of mozzarella and grilled tomato slice, allowing the heat to melt the cheese.To serve, top with the shredded basil and balsamic reduction.
Nutrition Facts : ServingSize 260 g, Calories 156 kcal, Carbohydrate 7 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 650 mg, Sugar 3 g
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5/5 (10)Total Time 30 minsCategory Main CourseCalories 245 per serving
- Prepare chicken on the grill. As chicken is cooking, pour balsamic vinegar into sauce pan or skillet and cook until reduced by half. Add in butter and stir with a flat whisk until completely combined. Set aside.
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- Whisk together all of the ingredients for the balsamic grilled chicken. Put the chicken breasts in a freezer bag and pour the marinade over them. Press the air out of the bag, seal it and massage the marinade into the chicken. Refrigerate for at least 4 hours or overnight.
- Preheat grill to medium-high heat and oil the grates. When the grill is hot place the marinated chicken onto it and grill for 4-6 minutes per side or until the internal temperature reaches 165° F.
- During the last couple minutes of grilling, layer 2 slices of tomatoes, 2 basil leaves and 2 slices of mozzarella on top of each chicken breast. When the cheese is melted remove from the grill. Drizzle with balsamic glaze before serving.
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- In a small bowl, add balsamic vinegar, olive oil, dijon mustard, honey, garlic and salt to taste. Whisk ingredients together. Reserve half of the marinade and set aside for later.
- Add chicken breast to a large ziplock bag or medium bowl, pour remaining marinade in with chicken. Toss to make sure chicken is coated with marinade.
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- Preheat grill to medium high heat. Season chicken breasts with italian seasoning, garlic and onion powder. Sprinkle with salt and pepper on both sides.
- Spray the grill with non stick cooking spray and cook the chicken breasts until they are almost fully cooked.
- Top each chicken breast with a slice of mozzarella. Close the grill and allow it to cook for a few additional minutes to melt.
- Remove the chicken from the grill and top with tomato and basil. Drizzle with the homemade balsamic reduction. Serve immediately and enjoy!
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- Rinse the chicken breasts under cool water and pat dry with paper towels. Pound the thick side of the breasts to even out the thickness. You can use a meat mallet if you have one. If not, just pound the breast lightly with the bottom of a heavy skillet.
- Brush one side of the chicken breasts with oil, sprinkle half the spice mixture over the breasts then flip them over and repeat. Transfer the seasoned breasts to a gallon-sized plastic bag or shallow baking dish and cover with plastic wrap. Refrigerate for at least 30 minutes or overnight.
- When you’re ready to cook the chicken, preheat the grill to medium-low. Remove as much of the black char off of the grates as possible. Once it’s hot, brush the grates with a little oil.
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- Place chicken in a large zip-top bag. Pour Italian dressing over chicken and seal. Refrigerate for at least one hour.
- Preheat grill for medium-high heat. Remove chicken from marinade and grill for about 8 minutes per side, or until cooked through.
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- In a small bowl, combine the basil, vinegar, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in the oil until it is thoroughly incorporated. Transfer 3 tablespoons of the vinaigrette to a bowl and toss in the fresh mozzarella pieces, coating the cheese with the vinaigrette. Set aside. Reserve the remaining vinaigrette for the cooked chicken.
- Pat the chicken pieces dry with a paper towel and season both sides with salt and pepper. Grill the chicken and tomatoes on a hot charcoal or gas grill until the chicken is browned and cooked through and the tomatoes are lightly charred, about 2-3 minutes per side (depending on the thickness of your chicken and heat of the grill). Transfer the cooked chicken to a platter. Top with the tomato slices and drizzle with the reserved vinaigrette. Cover the chicken with an even layer of mozzarella and tent the platter loosely with foil. Let the chicken rest for 10 minutes. Serve.
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- Preheat a grill to high, about 500 degrees Fahrenheit, in a grill-safe pan (or an oven safe skillet) add the tomatoes, balsamic, oil, salt, pepper and garlic, give them a stir and pop on the grill.
- Once the tomatoes are about 3/4 of the way cooked (they should be bursting and slightly caramelized around the edges) drizzle the chicken breast with some olive oil, season to taste and place them alongside the tomatoes, straight on the grill to cook completely.
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- Combine Mazola® Corn Oil, balsamic vinegar, italian seasoning, and garlic powder in a gallon sized zip top bag and stir together.
- Add the chicken breasts to the bag, close it and shake the bag around slightly to cover the chicken breasts in the marinade. Place bag in a dish and marinate in the fridge for 30 minutes.
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- Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts.
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- Combine oil, 1 tablespoon balsamic glaze, basil, garlic, pepper and salt in a small bowl. Brush the mixture on both sides of chicken.
- Oil the grill rack or pan. Grill the chicken until it easily releases from the grill or pan, 3 to 4 minutes. Flip and top with mozzarella and tomato. Grill until the cheese is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 3 to 4 minutes more. Drizzle with the remaining 1 tablespoon balsamic glaze and sprinkle with more basil, if desired.
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