Chicken Caprese

By DigitalChef

Ingredients

• 2 pounds (approximately 8-10) Roma (plum) tomatoes, core* and cut into 1-inch pieces
• 30 medium fresh basil leaves, cut into 1-inch pieces
• 4 tablespoons of extra-virgin olive oil, divided
• 3 tablespoons minced garlic, divided
• 3 1/2 teaspoons Italian seasoning, divided
• 1 1/2 teaspoons and 1 tablespoon salt, divided
• 1 cup of vegetable oil
• 1 1/2 cups and 1 tablespoon flour, divided
• 2 teaspoons black pepper
• 6 boneless, skinless chicken breasts or breast fillets
• 1/2 cup white wine (or chicken stock)
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 pound dry angel hair pasta
• 2 cups shredded mozzarella cheese

Details

Adapted from olivegarden.com

Preparation

Step 1

Combine Roma tomatoes, basil, 2 tablespoons extra virgin olive oil, 2 tablespoons minced garlic, 1 1/2 teaspoons Italian seasoning, and 1 1/2 teaspoons salt in a large bowl and blend thoroughly.
Cover and refrigerate for (at least) 1 hour.

Preheat oven to 350° F.

Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat. Combine 1 1/2 cups flour, 1 tablespoon salt, black pepper, and 2 teaspoons Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. When finished, transfer the chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165° F.

Prepare the pasta.

Heat 2 tablespoons extra-virgin olive oil in a medium sauce pan over medium heat. Add 1 tablespoon minced garlic and sauté for approximately 1 minute. Do not brown. Slowly, add 1 tablespoon flour and stir to combine. Add white wine (or chicken stock) and bring to a boil. Boil for approximately 1 minute. Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and sauté for approximately 1 minute. Add the heavy cream; lower heat and bring to a simmer. Add grated Parmesan cheese.

Preheat the broiler.

Remove chicken from baking dish and set aside until needed. Transfer pasta to baking dish and partly coat with sauce. Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken. Place baking dish into broiler for approximately 2 to 3 minutes or until mozzarella cheese has melted.


Notes:
• Sue Goodberlet recommends making 1½ amount of the sauce.