Chicken Caprese (using leftover chicken)
It’s high tomato and basil season here (I know, insert a groan from those suffering in 16F weather) and with a massive pile of leftover turkey from Christmas dinner, it’s Turkey Caprese for dinner tonight.
The dish is dead simple and I can’t think of a better way to dress up leftover protein. Just pile on slices of tomato and fresh mozzarella over any warmed up store-bought rotisserie chicken, leftover chicken, turkey, pork chops, salmon, etc., a little drizzle of olive oil and slide that under the broiler to melt the cheese. Season a bit with salt & pepper, throw on some basil and just a few drips of good balsamic vinegar if you want.
It’s a deceiving dish, looks so darn elegant yet so easy.
Chicken Caprese Recipe
8 slices fresh mozzarella
2 large tomatoes
2 tablespoons olive oil
salt and pepper to taste
1 sprig fresh basil (or dried Italian herb mix)
2 teaspoons good quality balsamic vinegar
1. Warm up chicken in oven, pan or microwave, take care not to overcook the already-cooked chicken. You just want it warmed through.
2. Lay chicken on baking sheet. Alternate slices of tomato and mozzarella on each piece of chicken. Drizzle olive oil over chicken. Set oven rack 8 inches below heat source. Broil for 3-4 minutes, until cheese begins to melt.
3. Season mozzarella cheese and tomato with salt and pepper (the already-cooked chicken should already be seasoned), drizzle a few drops of balsamic vinegar and sprinkle with fresh basil.