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Chef Jeremy's Caprese Chicken

06 August 2023

Caprese Chicken

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2 ea                 Large Chicken Breasts

10 ea               Cherry or Grape Tomatoes

4 ea                 Mozzarella Slices

2 Cups             Fresh Basil

1 Cup               Fresh Parsley

2 ea                 Garlic Cloves

¼ Cup              Shelled Pistachios

¼ Cup              Hard Grated Parmesan

1 ea                 Lemon

2 Tbsp             Honey

2 Tbsp             Oil of Choice

2 Tbsp             Balsamic Glaze

  1. Preheat oven to 425 degrees. Heat a saute pan with a light drizzle of oil over high heat. Pat Chicken Breasts dry with a paper towel and season with a pinch of salt and pepper. Once pan is hot, sear the Chicken for 2-3 minutes on each side until golden brown. Tear 2 large sheet of tin foil, big enough to wrap the chicken and other ingredients within. Place 2 slices of Mozzarella on top of each Chicken Breast. Place Chicken into tin foil and set aside while you prepare the rest of the ingredients.
  2. Slice the cherry tomatoes in half and divide them between the 2 foil packets on top and around the chicken. Wrap the foil around the ingredients, leaving a bit of space on top to keep the cheese from sticking, and place the foil packets into the oven. Bake for 10-15 minutes, or until Chicken is fully cooked to 165 degrees internally with no signs of pink.
  3. While the Chicken cooks, prepare the Pesto.
  4. Add the Pistachios, Garlic, Parsley, Basil, Parmesan, Lemon Juice, and Honey to a blender or food processor. Be sure to set aside 3 or 4 leaves of Basil to use as a garnish at the end! Pulse the Pesto ingredients in the blender until combined, but still slightly chunky. Pour Pesto into a bowl, then stir in 2 Tbsp of Olive Oil and mix until incorporated.
  5. If you remembered to save a few Basil leaves, stack them on each other, roll them up together and thinly slice them or “Chiffonade” and set aside for now.
  6. Once Chicken is done, remove from the oven and carefully open the foil packets. Use tongs to remove the Chicken and put onto a plate, then top with the blistered tomatoes. Add a few tablespoons of the fresh Pesto to the top of the Chicken, drizzle with a bit of Balsamic Glaze, then garnish with the thin sliced Basil Leaves and enjoy!

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