Rating: 4.5 stars 4.6
138 Ratings
  • 5 star values: 99
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 1

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!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

A cast-iron skillet can be substituted for an ovenproof skillet. This can also be done on the grill, but my family agrees it's juicier this way!

Nutrition Facts

583 calories; protein 43.9g; carbohydrates 10.7g; fat 39.5g; cholesterol 132.3mg; sodium 1278.9mg. Full Nutrition
Advertisement