Recipe: Caprese Chicken for 10
11:52 AM
Hope you all had a great weekend! I know we did, especially Sunday when we entertained ten of our favorite friends at a dinner party. We decided on Caprese Chicken with Hassleback Potatoes, fresh French bread, and an Apple Walnut salad. Dessert was a delicious triple berry pie with vanilla ice cream. The result was a hit! Everyone loved the chicken, probably thanks to our secret ingredient! See below for the recipes.
Caprese Chicken (for 10)
Ingredients:
10 chicken breasts
10 slices of fresh mozzarella cheese
4 cups of grape tomatoes, cut in half length wise
1 tsp of minced garlic
Olive oil
Balsamic vinegar
Fresh basil leaves, to taste
1. Add about 1-2 tablespoons of oil to pan. Add a splash of balsamic vinegar (if pan is too hot, the vinegar will splash out, so be careful).
2. Add chicken breasts, cook until no longer pink (about 6 minutes on each side)
3. Pull chicken breasts out of the pan, add garlic, basil leaves, grape tomatoes, and a little more oil if needed. Splash a little more balsamic vinegar on the tomatoes.
4. Cook for about 3-4 minutes. Add chicken back to the pan.
5. Lay slices of fresh mozzarella on top of each chicken breast. Cover and cook until cheese is melted.
6. Enjoy!
Hassle Back Potatoes (for 10)
Ingredients:
10 russet potatoes, washed
1/2 cup melted butter
3/4 cup shredded cheddar cheese
Salt and pepper, to taste
1. Set oven to 425 degrees.
2. Thinly slice potatoes right before cutting all the way through the potato.
3. Baste with melted butter. Salt and pepper to taste. Try to get in between slices as much as possible.
4. Cook 30 minutes.
5. Baste with more melted butter.
6. Cook for 20 minutes.
7. Add shredded cheese to top.
8. Cook 10 more minutes, until cheese is melted.
Apple Walnut Salad
Ingredients:
Spring mix of lettuce and spinach
1 gala apple, sliced thin
1/4 cup walnuts
Feta cheese, to taste
Your favorite sweet vinaigrette dressing (I use raspberry walnut)
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