Do you struggle to get homemade dinners on the table? Nowadays, we all have so much on our plates (no pun intended!), so I thought I would share a recipe that comes together easily, and is fresh and homemade.
Have you ever tried a sheet-pan dinner? It's perfect for busy families because everything cooks on one tray, and then you're done! Even the cleanup is super fast... Just throw the foil away!
It’s a fact that kids thrive and succeed (in many ways) when dinner is served at the dinner table at least three times per week! It is my passion, through Amore Kitchen, to bring families back to the dinner table by providing healthy meals all week long.
I was raised in an Italian family, so everything was made fresh and cooked over several hours, with no shortcuts! Let's face it--- for today's lifestyle, we need great shortcuts, so enjoy this on a weeknight!
Sheet Pan Caprese Chicken- Serves 6
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- Salt and freshly ground black pepper
- 2 pints cherry tomatoes
- 6 boneless, skinless chicken breasts (about 3 pounds)
- 1/2 cup balsamic vinegar
- One 1-pound ball fresh mozzarella, sliced into 6 rounds
- 10 basil leaves, torn
1. Preheat the oven to 400. Drizzle 1 tablespoon of the olive oil onto a rimmed baking sheet and use your fingers to evenly spread it out. Sprinkle with Italian seasoning, 1 tablespoon salt and pepper. Scatter the cherry tomatoes on the baking sheet and shake it so they become evenly coated. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the edges, and drizzle the chicken with the remaining tablespoon of garlic oil.
2. Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
3. Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes. (This can be done ahead of time)
4. Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and a thermometer has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F). Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.
When you need personalized, homemade meals delivered to you, contact Chef Angela! Now offering in-home cooking classes for kids and adults, as well as boutique catering, all made with amore.
Amore Kitchen - Angela Felice - email@example.com - 858-722-2630