Easy Balsamic Chicken Caprese Recipe - Ready in 30 Minutes! (2024)

FAQs

What is caprese chicken made of? ›

Caprese Chicken is a one-pot chicken dinner that tastes like the height of summer no matter when you make it. With juicy tomatoes, fresh basil leaves, creamy mozzarella cheese, and punchy balsamic vinegar, this is an easy chicken recipe you'll return to again and again.

Since tomatoes are best at room temperature, do not refrigerate the salad after it's been put together. The salad can sit at room temperature, loosely covered with a clean dish towel for a few hours.

Another great recipe to pair with Sauvignon Blanc is Caprese Stuffed Chicken. The wine's bright acidity complements the fresh flavors of tomatoes and mozzarella in this classic Italian dish.

To Make Ahead: This easy Caprese salad is definitely best served fresh but it can stay in the fridge for 2-3 days. If you need to make it ahead of time, slice the mozzarella and tomatoes and store them separately in the refrigerator.

As it's called in Italian, Insalata caprese, Caprese salad literally means “Salad of Capri.” Although nobody knows whether or not the salad was actually first made on the Italian island, it likely originated from a dish made in Capri from a different type of cheese, cacio, served with tomatoes.

You'll also be getting a good dose of potassium, vitamin K, and vitamin A. Tomatoes get their signature red color from something called lycopene. Lycopene is linked to better heart and eye health. Basil – Basil is packed with antioxidants, vitamins, and natural essential oils.

The U.S. Department of Health doesn't recommend keeping any perishable food sitting out of the fridge for more than two hours — and that's certainly the case for soft cheeses, like cottage or cream cheese, brie, or fresh mozzarella.

Smell Cheese should typically have a characteristic smell related to its type, but if it smells sour, rancid, or like ammonia, it's a sign of spoilage. Mould Visible mould on cheese is a sign that it has spoiled. For blue cheeses, the presence of blue mould is intentional and safe to eat.

If your kitchen is cool, and you bought your mozzarella in a tub of brine, you can probably leave it out overnight without a problem, as long as the cheese is well submerged. For longer storage, you'll need the fridge—mozzarella has too much water and not enough salt or acid to stay fresh for long.

When selecting tomatoes, choose fragrant ones that smell earthy at the stem end and feel heavy for their size. Avoid any with wrinkled skins. You can also make a caprese with smaller tomato varieties, such as plum, roma, cherry, grape, or sungold.

Why is Caprese so good? ›

Caprese is truly a magical and perfect combination of flavors, textures, and freshness: ripe tomatoes, fresh mozzarella cheese, basil, and some kind of drizzle of either olive oil or balsamic… or both. For this Caprese, I used a simple balsamic reduction, which results in a pretty presentation and gorgeous flavor.

Balsamic glaze is also called a “balsamic reduction.” It is essentially a reduction of balsamic vinegar. Additional sweeteners like honey or sugar can be added. The balsamic vinegar is simmered in a saucepan until it has reduced down and thickened to a maple-syrup consistency.

Traditional balsamic vinegar is made only with one ingredient — "grape must" (in Italian, "mosto"), the sweet juice of freshly pressed grapes — that is boiled to a concentrate, fermented and acidified, and aged for 12 to 25 years or longer in wood barrels.

Here is a quick and simple answer! Our absolute favorite pairings for Caprese are Bolognese, Pasta alla Norma, potato casserole with sausage, honey-roasted chicken, panini sandwiches, garlic bread, polenta, focaccia, and steak.

Meaning of caprese in English

a salad made from slices of tomato and mozzarella (= a soft white Italian cheese), often with basil, and olive oil: The salads are pretty good — I normally get the Caprese. To start, we ordered the caprese salad.

Caprese is truly a magical and perfect combination of flavors, textures, and freshness: ripe tomatoes, fresh mozzarella cheese, basil, and some kind of drizzle of either olive oil or balsamic… or both. For this Caprese, I used a simple balsamic reduction, which results in a pretty presentation and gorgeous flavor.

The first origin story for Caprese salad dates back to post-World War I Italy. A patriotic mason wanted to make a dish that was a true tribute to Italy and that visually incorporated the tricolor into the presentation. The first printed mention of the Caprese salad was on a menu at the Hotel Quisisana.

An Italian term, the word caprese refers to the combination of fresh Mozzarella, sliced tomatoes, sweet basil, salt, and olive oil. Most commonly it applies to the ever-popular caprese salad which originated in Capri, Italy.