121 Ratings
  • 5 star values: 90
  • 4 star values: 22
  • 3 star values: 7
  • 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!

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Ingredients

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

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.

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  • 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!

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

583 calories; 39.5 g total fat; 132 mg cholesterol; 1279 mg sodium. 10.7 g carbohydrates; 43.9 g protein; Full Nutrition


Reviews (86)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/29/2012
YUUMMMMMEEEEEE! I followed it exactly as written with one minor substitution. The taste and texture is wonderful never picked up a knife because they were still tender. I did use thinner breasts not too thick. I didn't have fresh basil so I used about a 1/2 inch squeeze of basil puree from a bottle. (usually right next to the fresh herbs in the supermarket) I spread it on the breasts right before adding the mozzarella and tomatoes. Make sure you use FRESH mozzarella people! MY 14 y.o. daughter who doesn't like fresh tomatoes gobbled it up and asked if there was anymore! The rest of the crowd said "make more next time!" And it LOOKS so gourmet too. This is a keeper! Read More
(35)

Most helpful critical review

Rating: 3 stars
09/13/2014
I also love Insalata Caprese but it turns out I like it cold and without chicken! The marinated chicken was fine - tender and flavorful - typical for marinated chicken and nothing special. I used a full 9 oz jar of Italian dressing because I didn't want 1 oz leftover. I thought it needed extra tomatoes mozzarella and basil. It certainly was easy but I found it to be boring and I didn't care for a warmed up tomato on top of my chicken. Read More
(5)
121 Ratings
  • 5 star values: 90
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/29/2012
YUUMMMMMEEEEEE! I followed it exactly as written with one minor substitution. The taste and texture is wonderful never picked up a knife because they were still tender. I did use thinner breasts not too thick. I didn't have fresh basil so I used about a 1/2 inch squeeze of basil puree from a bottle. (usually right next to the fresh herbs in the supermarket) I spread it on the breasts right before adding the mozzarella and tomatoes. Make sure you use FRESH mozzarella people! MY 14 y.o. daughter who doesn't like fresh tomatoes gobbled it up and asked if there was anymore! The rest of the crowd said "make more next time!" And it LOOKS so gourmet too. This is a keeper! Read More
(35)
Rating: 5 stars
11/16/2012
We loved this! The addition of the Montreal chicken seasoning in the marinade was awesome! I baked these for 30 minutes at 350 and then 7 minutes more with the cheese on top to melt. I added the tomato at the e d after baking as I find cooked tomatoes to be too soggy. Delicious! Read More
(25)
Rating: 5 stars
10/25/2012
Five star all the way! Beautiful chicken....served with homemade marinara and spaghetti....the bomb! Can't wait to show it off to dinner guests! Thank you for this recipe....follow it exactly and you will be the star in your kitchen! Read More
(20)
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Rating: 5 stars
05/02/2016
I filleted the chicken so that it was 1/2 the thickness and used Kraft fat free Italian dressing and the exact spices specified. I browned the chicken in my skillet but instead of discarding the marinade I poured it back in before it went in the oven. I cooked on 500 for 15 minutes. It was DELICIOUS!!!! I quartered grape tomatoes and sauteed them super quick in a frying pan with a little bit of balsamic vinegar salt and pepper and chopped basil and topped it with parmesan cheese. We put it on pasta so I'm glad I had the extra marinade it turned into a sauce. Then the tomato mixture - (skipped the mozzarella). AMAZING and very low cal the way I made it! Read More
(12)
Rating: 5 stars
07/10/2014
This recipe is wonderfully flavorful and the chicken was very tender. I skipped the chicken seasoning because I felt there would be enough flavor from the Italian dressing and seasoning. The chicken was grilled on the BBQ using wood chips which added flavor. I added the mozzarella and tomato at the end and put the grill lid down to allow the cheese to melt which saved a dirty pan. I cut my fresh basil into a chiffonade because a whole leaf can be overwhelming as well as more difficult to eat. Since the breasts were large I sliced them horizontally. We liked the thinner chicken and it cooked quicker. My family raved about this recipe asking me to "star" it so I can make it again. Thanks for a fantastic recipe. Read More
(7)
Rating: 5 stars
11/27/2013
So good. I used cherry tomatoes and sauteed the tomatoes and basil before topping the chicken. The marinade was delicious! Very moist and tender chicken that wasn't bland. Read More
(6)
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Rating: 3 stars
09/13/2014
I also love Insalata Caprese but it turns out I like it cold and without chicken! The marinated chicken was fine - tender and flavorful - typical for marinated chicken and nothing special. I used a full 9 oz jar of Italian dressing because I didn't want 1 oz leftover. I thought it needed extra tomatoes mozzarella and basil. It certainly was easy but I found it to be boring and I didn't care for a warmed up tomato on top of my chicken. Read More
(5)
Rating: 5 stars
06/11/2013
Wow the marinade really made this chicken amazing. I thought the mozzarella and tomato were a bit of an overkill but the rest of my family loved it. I don't really like that much cheese. I've also just grilled the chicken with out the cheese and this also turned out great. All in all this is a great simple recipe and a different way to make chicken. I will defiantly be making this again. The best meal I made with this chicken is grilled chicken and asparagus in balsamic vinegar or leak salad with a vinegar. Read More
(4)
Rating: 5 stars
03/07/2013
I loved this recipe. I did not use seasoning at all. I cut the breast thin and marinated it in Ken's Lite Northern Italian w/Basil & Romano dressing overnight. I love basil so I layered it basil tomato basil cheese. Once cooked I added more basil on top. It was delish!!!!! Could not believe it was with no seasoning. Instead I sautéed the chicken in olive oil. I actually forgot to add the balsamic vinegar and it was awesome without it. Can't wait to make this again. Read More
(3)