The Van Zeelands, who raise eggs in Teeswater, have a lovely strawberry pavlova dish that is suitable for any celebration.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1 cup Italian salad dressing
- 1 tablespoon Italian herb seasoning
- 1 tablespoon chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning)
- 2 tablespoons canola oil
- 4 (1/2 inch thick) slices fresh mozzarella cheese
- 4 (1/2 inch thick) slices tomato
- 4 large fresh basil leaves
- 1 tablespoon balsamic vinegar
Instructions
- Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
- Preheat oven to 500 degrees F (260 degrees C).
- Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
- Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
- Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.
- A cast-iron skillet can be substituted for an ovenproof skillet. This can also be done on the grill, but my family agrees it’s juicier this way!
Nutrition Facts
| Calories | 583 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 1 g |
| Protein | 44 g |
| Saturated Fat | 12 g |
| Sodium | 1279 mg |
| Sugars | 7 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious…..I thought I may try it next time with pepper jack cheese
It is a keeper. I think mine was more flavorful than others’, and I went to less trouble. I used 50% more meat, so I dumped the entire italian bottled dressing on the raw chicken, worked it in. I did not do the 4 hours of sitting. I did not have an iron skillet, so I took the chicken out of bag, arranged it in the frying pan, and then dumped the entire contents of marinade bag on it. Why wait for it to absorb, and dump the marinade out? Toward the end of cooking, I poured marinade out of pan, to try to brown. It didn’t much. Placed on each piece muenster cheese, and it entered the oven. Only needed a minute or two. Then arranged tomato and basil for presentation. I had the best balsamic glaze (not dressing) that I drizzled over the top. It was a hit with everyone, including the teenagers. Easy and a 10!
I made this recipe the way stated with the exception of sauteing the tomatoes and basil before serving. It was DELISH! I will be making this one again and again.
Great recipe, thanks for sharing. I made it for the first a couple weeks ago, my wife loved it so much, we’ve had it twice since then! I didn’t change a thing and it came out great.
I like the tomato caprese better. I have to admit, I over cooked the chicken a little bit. I also changed the recipe a little by topping it with a tomato “bruscetta.” I marinated cherry toms with basil and garlic and topped the chicken with that instead of sliced toms. Overall, it was pretty good and I will try it again.
Excellent and quick recipe for a delicious, light dinner. Technique results in a delightful moist and flavorful chicken dish!!
I made this just as the recipe indicated less the Montreal Chicken seasoning because I can’t eat pepper. My wife and I both enjoyed it and are adding it to our weeknight rotation. Very easy to prep. We used cherry bomb tomato’s because they were all we had and they are the best. I also served with Pearl Couscous made with a chicken bouillon cube. Very nice. Thanks.
The taste was fantastic , company enjoyed it and raved about it. Happy camper
I really liked it and my husband thought it was ok.
made exactly as described. Had fresh tomatoes and basil from my garden so that was a plus. So much flavor!
DIdn’t have time to marinade as long as the recipe called for and it was still very good. My husband who isn’t big on chicken or mozzarella said it wasn’t one of the best chicken dishes we have had. Key is to use fresh mozzarella and good balsamic!
Wasn’t as flavorful as I expected; however our chicken breasts were very thick.
I love this recipe! It is so delicious that I make a BIG batch and freeze it! I make garlic mashed potatoes and serve it over the mashed potatoes. When I freeze it, I put the mashed potatoes on the bottom of one of the disposable foil pans then top it with the chicken. The only thing I don’t add is the balsamic vinegar. We liked to add it after it is heated back up and right before eating. To reheat, we thaw it, then bake approximately 40 minutes at 350. It is just as yummy if not more so! Give it a try.
If you like Caprese you will love this recipe.
Fantastic! We grilled the breasts then popped them in the oven. We had orzo and salad on the side as well.
I baked the chicken 350* for 30 min, then added the mozzarella and tomato for another 5 min.
Easy recipe and I made a side of garlic mash potatoes.
I love this recipe. I use whichever fresh mozzarella I have, and I personally prefer grape tomatoes that I’ve roasted.
very good recipe. Came out very juicy and it was easy. Liked it a lot will do it again
This is very much like the recipe that is in the Sonoma Diet Cookbook. The major difference is the addition of the Montreal seasoning. This recipe comes out delicious.
SOOO YUMMY! I will be making this for the rest of my life, yum!