Sheet Pan Caprese Chicken | Amarillo Grape and Olive

Sheet Pan Caprese Chicken


⭐ ⭐ ⭐ ⭐ ⭐

Grilled steak salad with balsamic vinaigrette is perfect for any occasion. By adding Amarillo Grape and Olive products you are able to enhance the flavor to a whole new level.

  • 2 tablespoons Italian Dipping Oil
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper
  • 2 pints cherry tomatoes
  • 6 boneless, skinless chicken breasts (about 3 pounds)
  • 1/2 cup 25 star balasamic vinegar
  • One 1-pound ball fresh mozzarella, sliced into 6 rounds
  • 10 fresh basil leaves, torn
  • Baby arugula, for serving
  • Crusty bread, for serving
Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of Italian Dipping Oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Add 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing he tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.

Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.

Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast, Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).

Sprinkle the chicken and tomatoes with the basil and drizzle with the 25 star balsamic. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.

Prep time:
Cook time:
Total time:
Yield: 6 servings

You may also enjoy these products as well.