Capri Recipes

CAPRESE CHICKEN

Steps:

• Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
• Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
• Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.

CAPRESE SKEWERS

Steps:

• Wrap each mozzarella ball with a basil leaf.
• Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.

CAPRI SALAD

Steps:

• Using a sharp knife, cut the tomatoes into thin slices.
• Drain the mozzarella, if necessary, and cut into slices.
• Layer the tomatoes, mozzarella, olives, and basil leaves alternately in a stack, finishing with a layer of cheese on top.
• Place each stack under a preheated hot broiler for 2-3 minutes or just long enough to melt the mozzarella.
• Drizzle over the balsamic vinegar and olive oil, and season to taste with a little salt and pepper.
• Transfer to individual serving plates and garnish with fresh basil leaves.
• Serve immediately.
• Enjoy!