First off, because some of you are no doubt wondering, “caprese” is in quotes because true caprese is made with basil, not spinach. So this isn’t really Chicken Caprese. But it looks like it. And it’s a pretty name. So we’re gonna roll with that, okay?
At this point, you should have four chicken breast filets in a bag of Italian dressing (or vinaigrette) in your fridge or freezer. If so, you’re already off to a good start!
This light, zingy chicken dish featuring seasonal fresh tomatoes comes together quickly and without much effort. So let’s get started.
- 4 chicken breast filets (2 boneless/skinless breasts, butterflied completely through)
- 1/2 cup Italian dressing or vinaigrette
- 2 tablespoons olive oil
- about 6 oz. fresh spinach leaves (most bags seem to be 9 oz– you won’t need all of that)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil
- 2 plum (or roma) tomatoes, sliced into 1/4″ slices
- 4 oz. mozzarella, shredded (about 1 cup)
1. Place chicken in bowl or bag with dressing and thoroughly coat. Allow to marinate for at least a few hours. (If you’ve prepped your chicken by putting it in the bag with the dressing, you can skip this step.)
2. Heat 1 tablespoon of oil in a large skillet over med-high heat. Cook chicken breasts, approx. 3 minutes per side, until lightly golden on the outside and juices run clear. Remove chicken to cookie sheet or oven-safe platter.
3. Heat remaining oil in the same skillet (no need to wash) and add spinach, basil, and garlic powder. Turn gently until wilted.
4. Layer tomato slices on top of chicken filets– usually two to three will fit nicely. Top with a generous mound of wilted spinach and a couple tablespoons of shredded mozzarella.
5. Place cookie sheet or platter under the broiler just until cheese is melted and the tomato is warmed, typically only about a minute. (Alternatively, you could do this in the microwave to save a few seconds and reduce heat output in the kitchen– the choice is yours.)
6. Serve one filet per serving. This dish is wonderful alongside some pasta, rice, or quinoa. Our favorite side with it is orzo.