Imagine a recipe that combines the season’s freshest tomatoes with buffalo mozzarella and prosciutto.
This dish was popular at the now-gone Pinelli’s Cafe in West Warwick, Rhode Island. About 10 years ago, they shared the recipe with The Providence Journal. It’s a sure summer winner.
Pan-Seared Chicken Caprese
12 ounce chicken breast, cleaned, filleted, pounded thin and cut in half
2 slices prosciutto, sliced thin
2 slices large vine-ripened tomato
4 slices fresh buffalo mozzarella, sliced thin
1 cup fresh baby spinach leaves
½ cup seasoned all-purpose flour (see note)
4 ounces olive oil
6 ounces chicken stock
Balsamic reduction sauce (see note)
Fresh basil sprig for garnish
Heat oil in medium sauté pan over high heat. Coat pounded chicken breast in seasoned flour, place in pan.
Sear breast on both sides until golden brown (about 2 minutes per side).
Preheat oven to 400 degrees.
In baking pan with high sides, or a sauté pan, stack one slice of prosciutto, one slice of tomato and two slices of mozzarella on each chicken breast half. Add chicken stock and place in preheated oven for 7 to 8 minutes or until cheese is melted. Place spinach on middle of plate. Place chicken halves overlapping each other atop spinach.
Drizzle with balsamic reduction sauce and garnish with fresh basil sprig.
Notes: Season flour to taste with a pinch each of salt, pepper and garlic powder. It can be as much as ¼-teaspoon of each.
Balsamic reduction sauce is available in gourmet grocery stores as balsamic glaze or balsamic syrup, or make with 1 cup balsamic vinegar and ½ cup sugar reduced over medium heat to the consistency of syrup.
Serves 2 to 4.