This Chicken Caprese recipe is evidence that a recipe doesn’t need to be complicated to be delicious. That is why we love this recipe from our friend and TABLE contributor Chef Jackie Page of Jackie Kennedy Catering.
Some very tasty dishes are often those that are the easiest to prepare. This is especially true when you take advantage of the full and subtle flavors of fresh ingredients. For a burst of summer’s finest flavors, serve this dish alongside Jackie’s Grilled Peach Salad (recipe below). From start to finish you’ll have this dinner on the table in under an hour.
CHICKEN CAPRESE RECIPE
4 boneless skinless chicken breast
Salt and pepper
1 tbsp Italian seasoning
2 tbsp olive oil
1 pint cherry tomatoes
2 medium burrata balls
8 fresh basil leaves
Pre-heat oven to 375°.
Roast chicken and tomatoes in a shallow dish in the oven for 30 minutes.
After cooking, top chicken with tomato, cut Burrata in half and place on top of chicken and tomatoes, and finish with torn fresh basil.
GRILLED PEACH SALAD
1/2 cup brown sugar
1 tbsp. Cinnamon
4 tbsp Olive oil
Mixed greens or lettuce of choice
4 oz. Goat cheese
salt and pepper to taste
Cut peaches in half and remove pit.
Season the halved peaches with a little cinnamon, olive oil and brown sugar.
Grill in a grill pan or on your outdoor grill seared with good grill marks.
Put lettuce on a platter, arrange peaches, and dollop with goat cheese.
Add salt and pepper to taste and drizzle with balsamic glaze.
RECIPE BY JACKIE PAGE / STYLING BY KEITH RECKER / PHOTOGRAPHY BY JEFF SWENSEN / STORY BY STAR LALIBERTE
Try these other recipes from TABLE Magazine:
Summer Veggie Sauté with Ravioli
Skirt Steak and Scallion Salsa
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