Table of contents:
- Ingredients for Caprese Chicken Fillet
- Method of preparing chicken fillet with tomatoes and mozzarella
Video: Chicken Fillet In Caprese Style With Tomatoes And Mozzarella. Step-by-step Recipe With Photo
Bake chicken fillet in Caprese style with tomatoes and mozzarella in the oven. The classic Italian salad "Caprese" (or as it is also called "Capri salad") does not include chicken, only tomatoes, mozzarella and basil. This combination of products is so harmonious that if you add chicken, you will get a great hot Italian-style dish. The recipe is ideal for a dietary menu - in moderation of fat and calories. Unlike many hard cheeses, the fat content of mozzarella is lower (only 40%), chicken breast fillet belongs to low-fat, dietary meats, and there is very little olive oil in the recipe. Nevertheless, the dish is satisfying, it has enough animal proteins in it, delicious baked tomatoes contain lycopene and add a sweet and sour note. For baking, you need foil and parchment, all juices are stored in such an open envelope,and the chicken will turn out very tasty, it will cook quickly.
- Cooking time: 30 minutes
- Servings: 2
Ingredients for Caprese Chicken Fillet
- 2 large chicken fillets;
- 100 g mozzarella:
- 1 tomato;
- 2 teaspoons olive oil
- 1 teaspoon ground sweet paprika
- paprika flakes;
- dried basil, rosemary and thyme;
- balsamic vinegar, sea salt, chives for serving.
Method of preparing chicken fillet with tomatoes and mozzarella
Rinse two large chicken fillets with cold water, dry with a paper towel. With a sharp knife, we make deep transverse cuts at a distance of about 2 centimeters. We don't cut the meat to the end!
Rub the meat with sweet paprika, sea salt and olive oil. We leave in the marinade, meanwhile heat the oven to 200 degrees Celsius.
Cut off two large sheets of parchment and two sheets of foil. Put parchment on foil, chicken on paper. We also put the second piece.
Cut a ripe strong tomato into slices about half a centimeter thick. We take the mozzarella ball out of the brine, dry it with a napkin. Cut the cheese into thick slices of the same thickness. In each cut of chicken fillet, first put a slice of cheese, then a slice of tomato. We fill in each incision in this way.
Sprinkle the chicken with smoked paprika flakes, dried basil, rosemary and thyme. A small pinch of herbs is enough, they have a very strong aroma. We twist the edges of the parchment first, and then the foil so that we get boats. Leave the top open.
We put our boats on a baking sheet and put them in a hot oven for 16 minutes. The exact cooking time depends on the thickness of the piece of meat and the characteristics of the oven, it may take a little more or a little less time.
Caprese-style chicken fillet with tomatoes and mozzarella is ready, take it out of the oven, sprinkle with finely chopped green onions, sprinkle with a drop of balsamic vinegar. We serve directly in the parchment so that the most delicious juices do not disappear. Bon Appetit.
Tip: when you take the dish out of the oven, leave it for 5 minutes so that the chicken “rests”, and only then serve it.