Sun 20 Apr 2014
Insalata Caprese is one of my favourite dishes, so when I saw this recipe in an ad for chicken I thought I’d try it. It’s very simple—mix oil, salt, pepper, garlic, lemon juice and lemon zest in a baking dish, add thin chicken breasts, top with stock, tomato, cheese slices and basil and bake. It looks great, tastes great and is ready in 30 minutes.
Avoiding Additives and Preservatives
Use fresh lemon juice and a stock with all-natural ingredients, such as Imagine brand. The fresh mozzarella, also known as bocconcini, should have no colour or preservatives. I use Tre Stella brand.
1 tbsp (15 ml) olive oil
¼ tsp (1 ml) salt
¼ tsp (1 ml) ground black pepper
1 large clove garlic, minced
Zest of 1 lemon, divided
1 tsp (5 ml) fresh lemon juice
1 lb. (454 g) skinless boneless chicken breasts, pounded thinly
¼ cup (60 ml) chicken stock or water
5 large tomato slices
4 medium balls of fresh mozzarella cheese, each sliced into 3 pieces
5 fresh basil leaves, chopped
Preheat oven to 375 degrees F (190 degrees C). Mix together oil, salt, pepper, garlic, lemon juice and ½ the lemon zest in a 9 x 13 inch (3.5 L) ovenproof baking dish. Add chicken, turning to coat, and allow to stand for 5 to 10 minutes.
Pour stock over chicken and top with tomato, cheese slices and basil.
Bake for 15-20 minutes or until chicken reaches internal temperature of 170 degrees F (77 degrees C). Sprinkle with remaining lemon zest before serving. Serves 3-4.