Chicken Caprese.

Ingredients of Chicken Caprese
- Prepare 1/2 cup of chicken broth.
- Prepare 1 tbsp of shredded parmagiano-reggiano cheese.
- You need 1/4 tsp of freshly ground peppercorns.
- Prepare 1/4 tsp of garlic cloves.
- It’s 2 tbsp of extra virgin olive oil.
- It’s 2 tbsp of garlic cloves.
- It’s 1 1/2 of chicken breasts.
- You need 1/4 tsp of freshly ground peppercorn.
- It’s 8 oz of arugula, cabbage, & beet microgreens.
- You need 2 oz of fresh basil.
- You need 4 oz of fresh mozzarella.
- You need 6 of Roma tomtoes.
- Prepare 15 dash of balsamic vinegar.
Chicken Caprese instructions
- Preheat oven to 350°F..
- 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 160°F)..
- 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..