CTV Recipes
Search Recipes
Caprese chicken
Reinvent the Caprese salad with this one-pan wonder! Cheesy-smothered chicken served with a fresh tomato salad topped with fresh basil. This quick and easy dinner is a must-try ready in under an hour.
YIELDS
4
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 100 g mozzarella, low moisture or brick-style
- Salt and black pepper, to season
- 2 tablespoons mayonnaise
- 1/4 cup panko breadcrumbs
- 1/4 cup ground parmesan cheese
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon olive oil
Tomato Salad
- 1 garlic clove, minced
- 1/2 lemon, juiced
- 1/3 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 to 3 large field tomatoes
- 1 handful fresh basil leaves
- Olive oil, optional
- Salt and black pepper, to season
Directions
Chicken
- Heat your oven to 375° F and lightly grease a rectangular baking dish or sheet pan with nonstick cooking spray or line it with aluminum foil, with the dull side up.
- With sharp knife, cut a deep pocket in the side of each chicken breast. Cut the mozzarella into four slices and stuff one into each chicken breast. Season the chicken with salt and pepper and transfer to the prepared baking dish. Spread a heaping teaspoon of mayonnaise onto the top of each chicken breast and set aside.
- In a small bowl, combine the panko, Parmesan, and Italian seasoning. Season with salt and pepper and stir in the olive oil. Scatter this panko mixture evenly over the chicken to coat the top.
- Bake for 25 to 28 minutes or until the chicken is cooked to 165° F. Set aside to rest for five minutes.
Tomato Salad
- Stir together the garlic and lemon juice in a small bowl.
- Add in the mayonnaise and Dijon and stir to combine.
- Spread this mixture onto a serving platter or four dinner plates.
- Slice the tomatoes and arrange overtop then scatter with the basil. Drizzle over olive oil, if desired, and season with salt and pepper.
Serve
- Serve the chicken on top or next to the salad. Enjoy!
*Recipe Note: If you can’t find fresh, ripe field tomatoes, swap the salad out for 250—300g of cherry or grape tomatoes tossed in a tablespoon of olive oil and seasoned with salt and pepper and roast them alongside the chicken in the same pan. Their flavour will sweeten and intensify in the oven.
