Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen, I want to share with
you a great recipe for my Caprese Chicken, this would be great on the outdoor grill,
we are battling the worst rain, it's like every day that I want to share this recipe
with you outside on the grill, there's a rain storm, so we're going to make it inside on
the skillet, which is going to come out absolutely delicious if not even more delicious because
of all the sauce gets all yummy and gooey, but I'll walk you through what you can do
if you make this on your outdoor grill.
Let's work on the chicken for now because I'm just going to make a quick marinade for
it and give it lots of flavor, I've got some chicken breast here, I don't know if you can
tell but I've sort of scored the top a little bit, you don't want to go all the way through,
just a little bit and this kind of gives your chicken a chance to really absorb the marinade.
The marinade is really simple, it's made out of, not Dijon Mustard, you could use Dijon
mustard, I'm using whole grain mustard here, I've got some all purpose everyday seasoning,
this is one by Rachael Ray, but you could make your own.
Whatever you fancy.
Garlic, balsamic vinegar, olive oil, salt and pepper, that's all you're going to need
and this is absolutely delicious on chicken breast, chicken thighs, you know me, I love
my chicken thighs.
I've got chicken breast here today, and it works perfecto.
Adding everything in here, the balsamic really gives you some delicious sweetness, a little
bit of extra virgin olive oil, regular olive oil is fine, some salt, some pepper, good
good good, this is going to give your chicken really good flavor, now if you were doing
this on the grill, you would marinate the chicken for a while, and then pop it right
onto the grill and you would take a small skillet, like a cast iron skillet, and you
would place it onto the grill, directly to let that preheat and then you would make the
sauce on the skillet on the grill and then the chicken would get smoky from grilling
it alongside the skillet if that makes sense.
But, we're just going to do this indoors today, and it's fine, these chicken breasts are quite
big as you can see, they're about ten ounces a piece.
So one of them can feed two people, I think.
Especially if you're going to be doing some side dishes with it.
But hey, you do you boo.
I'm going to set these aside for about twenty minutes or so so that they can marinate.
In the meantime, I'm going to go ahead and halve some cherry tomatoes, I"m going to get
some garlic ready, I'm going to get some capers ready and I'm going to meet you here and we'll
put the whole thing together - as if I'm going anywhere.
Alright, it's been about twenty minutes, I've got a skillet that's been preheating over
medium heat, now because there's balsamic vinegar in here, I don't want it to burn,
so you want to make sure that you don't cook this over really high heat otherwise it will.
So I'm going to take my chicken, shake off some of the excess, but don't get rid of the
marinade because we are going to use whatever is left of it later.
And now you're just going to cook this for about three and a half minutes or so on each
side, depending on the thickness of your chicken breast, and then I'll show you the next step.
These look beautiful, it's got a beautiful caramelized color on top from the balsamic
vinegar, but like I said, don't cook this over really high heat or they will burn.
Now I'm going to take a clove of garlic and I'm going to grate this over my, this is not
a fine grater, more of a coarse grater, I'm only doing this because I can disperse it
through my pan around the chicken a little bit better that's why I'm doing it in here.
Right?
Cherry tomatoes, because caprese is you know, tomatoes, basil, mozzarella, all that really
delicious stuff, my mouth is salivating, okay, now I'm also going to add some capers.
Because I like capers in my bruschetta, so it's delicious here.
And I'm going to hit the sides just the tomato situation with a little bit of salt.
Right?
Going to put a lid on, kind of leaving a little bit of a gap out there, going to let this
cook for about maybe three to four more minutes, the chicken needs a little bit more cooking
through, it only cooked for three minutes on each side, and we just seared it, it needs
because it's quite thick it needs another three to four minutes or so so this is why
I'm going to do it with the lid partially on, and then we're going to add the rest of
our delicious marinade that we'll cook off in there, then our cheese, you know all the
rest of it which is so delicious, you're going to love it.
Wish you could smell everything because it literally smells so insanely good, now you
just take your leftover marinade, do not worry if you're thinking oh, you marinaded the raw
chicken in there, you're going to cook it for a few minutes, so do not panic, it's going
to be perfectly safe, very delicious, now don't take the raw marinade and put it at
the end once you're done cooking, you know dip the chicken in there, you don't want to
do that but you want to cook it, so give this a few minutes then we will top it with our
cheese and our pesto and melt it all together to absolute perfection.
Las thing we do is a little bit of pesto, store bought or homemade, whatever tickles
your fancy.
Couple pieces of mozz.
Lid on for that to melt.
Get my plate, get my fork, get my knife then I get to eat.
Cheese is melted.
I'm taking some of that sauce and just going to spoon that all on the top, I'm telling
you if you could just smell this right now, you would understand why I am absolutely so
excited - look at that look look!
Very little excites me as much as really delicious stringy mozzarella.
Ah, and you need, and I do mean you need to make sure that you spoon that glorious sauce,
Mmm, right on top.
You gotta.
So good.
So good, so good.
So good.
I've got you!
[singing]
Yeah, yeah I want that.
Ay!
Disrespectful.
Oh my word.
That is absolutely divine, divine!
It's so good.
Mmm!
The coating on the chicken, must - don't you dare skip that mustard, you have to.
The capers, the cheese, I mean everything together is perfection, I'm going to list
the recipe on the website, you have to make it like right now.
Like right this second, it is too good to wait, trust me.
I know good food, especially stringy mozzarella.
Hope you have enjoyed spending time with me, I will see you next time, bye.