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
- 4 pieces cooked chicken (or other meat/seafood)
- 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
- Warm up chicken in oven, pan or microwave, take care not to overcook the already-cooked chicken. You just want it warmed through.
- 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.
- 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.