Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 12 2021
Caprese Chicken Breasts Pan-Fried from Frozen
Image From foodnetwork.com
1 tablespoon olive oil
4 individually frozen boneless, skinless chicken breast halves (about 8 ounces each)
Kosher salt and freshly ground black pepper
1 beefsteak tomato, cut into four 1/4-inch-thick slices
8 ounces mozzarella, cut into four 1/4-inch-thick slices
1/4 cup fresh basil leaves
Add the olive oil to a large nonstick skillet and heat over medium heat. Gently place the chicken in the skillet and cook, covered, until golden brown on the bottoms, about 10 minutes.
Flip the chicken, sprinkle with 1 teaspoon salt and 1 teaspoon pepper and top with the tomato and then mozzarella slices. Sprinkle the mozzarella with a pinch of salt and a few grinds of pepper. Cover the skillet and continue to cook until the mozzarella is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 10 minutes more.
Top the chicken with the basil before serving.