I love caprese salad and I’m always trying to find new ways to make chicken dishes and eat a bit healthier. Plus the basil in my garden is growing out of control! Everyone who’s made it raves about it and makes it again and again!”
Ingredients
- 4 (6 ounce) skinless, boneless chickenThighs
- 1 cup Italian salad dressing
- 1 tablespoon Italian herb seasoning
- 1 tablespoon chicken seasoning (such as Grill Mates(R) Montreal Chicken Seasoning)
- 2 tablespoons canola oil
- 4 (1/2 inch thick) slices fresh mozzarella cheese
- 4 (1/2 inch thick) slices tomato
- 4 large fresh basil leaves
- 1 tablespoon balsamic vinegar
Directions
- 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.
Well, that’s all the news from the south,
Happy” farming” to all the farm girl sisters out there.
See you next time down on the farm.
What I see 