Chicken Capri Recipes

CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
• Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
• Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
• To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

THE BEST CHICKEN CAPRESE RECIPE

Steps:

• Preheat the oven to 400° F.
• Use a thin, sharp knife to slice the chicken breasts in half lengthwise. Season both sides with kosher salt and freshly ground black pepper. Heat a large oven-proof skillet over medium high heat with the olive oil and butter. Once the butter has melted into the olive oil, add the chicken breasts to the pan, being careful not to crowd. Cook on each side until lightly browned and easily release from the pan, about 3-4 minutes each.
• Slather the tops of each chicken breast with the basil pesto, about 1-2 tablespoons per chicken breast. Top each chicken breast with a slice of mozzarella and a few slices of tomato. Transfer the skillet to the oven and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165° F. Remove from the oven and garnish with fresh basil and a drizzle of balsamic glaze.

CHICKEN CAPRESE

Steps:

• Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
• Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
• Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
• Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.

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 CHICKEN

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.

CHICKEN CAPRI

Steps:

• In a blender or food processor, combine the ricotta with the oregano, salt, and pepper. Process to blend.
• Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 12 minute per side. Place the chicken breast, side by side, in a large baking dish and allow to cool.
• Preheat the oven to 350 degrees.
• Spoon 1/4 cup of the cheese mixture and 1/4 cup tomoatoe onto each chicken breast. Top each chicken breast with 1 slice mozzarella. Bake for 20 min/, or until a thermometer inserted in the thickest portion of a breast registers 170 degrees and the juices run clear.

CHICKEN CAPRI PASTA

Steps:

• Mix cream cheese spread, milk and garlic powder until blended.
• Cook and stir chicken and peppers in large nonstick skillet on medium heat 5 to 7 min. or until chicken is done. Stir in broccoli; cook 2 to 3 min. or until heated through. Add cream cheese mixture. Cook and stir 2 to 3 min. or until heated through.
• Serve over pasta; sprinkle with Parmesan.

CHICKEN CAPRI (SB DIET PHASE 1)

Steps:

• In a small bowl mash Ricotta Cheese, Parmesan Cheese, Salt, Pepper, Oregano& Parsley together until well blended.
• Toss the chicken with the garlic powder and brown in the olive oil in a large skillet over medium heat for 10 minutes per side.
• When done remove to a shallow casserole dish to cool slightly.
• Preheat oven to 350 degrees.
• Spoon 1 Heaping serving spoon of Ricotta mixture onto each chicken breast and top with 1 tablespoons of Crushed Tomatoes.
• Place one slice of mozzarella cheese on each one and place in the top rack of the oven.
• Bake for 20 minutes until a meat thermometer registers 170 deg. farenheit

AMALFI LEMON CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl combine the lemon zest, thyme, rosemary and salt.
• Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a "rack" for the chicken. Sprinkle one-third of the salt rub on the underside of the chicken. Turn the chicken over and rub the remaining salt mixture over and under the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with the remaining 2 tablespoons of olive oil. Roast, basting every 15 minutes, until golden brown and an instant read thermometer read 160 degrees F in the thigh, 40 to 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
• Meanwhile, using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.