Caprese Chicken


Optional Marinade

  • 18oz Carolina Flavors Balsamic Vinaigrette


  • 1 package boneless skinless chicken breasts
  • 1 8oz. Carolina Flavors Basil Pesto
  • 1 2oz. Carolina Flavors Balsamic Glaze (optional)
  • 1 log Siano Mozzarella Cheese
  • Arugula (optional)
  • 2 Roma Tomatoes OR container of marinated, roasted tomatoes


Marinating directions: if marinating, cover the chicken breasts with balsamic vinaigrette and cover; refrigerate for 1 hour, up to overnight. 

Preheat oven to 350F.

Season the chicken breasts with salt and pepper. Heat a large skillet over medium high heat. Drizzle pan with olive oil/vegetable oil blend to just coat the bottom. Carefully add chicken breasts one at a time and cook the chicken  3-4 minutes per side or until it is nicely browned.

Place seared chicken in a shallow baking dish and top each chicken breast with 1-2 Tb of pesto. Add a few slices of roma tomato and finally top with a few thick slices of mozzarella cheese.

Place topped chicken in the oven and cook for 15-25 minutes or until the chicken is cooked through and the cheese is melted. If using, place arugula on a serving platter or on individual plates. Place topped chicken on top of arugula and drizzle with balsamic glaze. Enjoy!

Chef’s Pro Tip: If you prefer you can grill the chicken for an extra layer of flavor. It is important to make sure chicken is fully cooked, but do not overcook the chicken, as overcooked chicken breasts can be quite dry. 


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