Ingredients
-
8 - 10
-
30
-
2
-
6
-
4
-
1/2
-
3
-
1 1/2
-
3 1/2
-
1
-
-
-
-
-
Directions
Olive Garden Chicken Caprese, I guessed at the cooking time listed as I have not made this yet., This dish was wonderful! I agree with others about doubling the sauce and I made it with shrimp instead of chicken and it was a wonderful dinner for the wife and I. Will make again for sure!, This dish was wonderful! I agree with others about doubling the sauce and I made it with shrimp instead of chicken and it was a wonderful dinner for the wife and I. Will make again for sure!
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Steps
|
1
Done
|
Tomatoes and Basil Preparation: |
|
2
Done
|
Core and Cut Roma Plum Tomatoes Into 1-Inch Pieces. Chef's Note: to Preserve Juices and Seeds, Use a Paring Knife to Remove Just the Top of the Core on Each Tomato. |
|
3
Done
|
Cut Basil Leaves Into 1-Inch Pieces No Stems. |
|
4
Done
|
Combine Roma Tomatoes, Basil, 2 Tablespoons of Extra Virgin Olive Oil, 2 Tablespoons of Minced Garlic, 1 Teaspoons of Italian Seasoning and 1 Teaspoons of Salt in a Large Bowl and Blend Thoroughly. |
|
5
Done
|
Cover, Set Aside and Refrigerate For at Least 1 Hour. |
|
6
Done
|
Chicken Preparation: |
|
7
Done
|
Preheat Oven to 350 Degrees Fahrenheit. |
|
8
Done
|
Coat a Large, Non-Stick Skillet With Vegetable Oil and Heat Over Medium-High Heat. |
|
9
Done
|
Combine 1 Cups of Flour, 1 Tablespoon of Salt, Black Pepper and 2 Teaspoons of Italian Seasoning in a Shallow Dish. |
|
10
Done
|
Dredge Chicken in the Mixture, Shaking Off Any Excess. |
