halfbakedharvest4.8
Skillet Caprese Prosciutto Chicken
Pan-fried lemon pepper chicken with marinated, burst cherry tomatoes, fresh basil, and plenty of mozzarella!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
1. Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about ⏱️ 5 minutes. Remove from the skillet and place on a plate. Reduce the heat to LOW. 2. In the same skillet, add 1 tablespoon olive oil and the chicken, lemon pepper seasoning, and sage. Then season with salt and pepper. Toss to coat. Sear on both sides until golden, ⏱️ 3-5 minutes per side. Pull the chicken out and set it on a plate with the prosciutto. 3. Meanwhile mix 1/2 cup olive oil with the vinegar, honey, shallots, garlic, 1/2 cup of basil, and thyme. Season with salt, pepper, and chili flakes. 4. Add 2 cups tomatoes to the skillet, then pour over the dressing. Simmer over medium heat until the tomatoes burst, ⏱️ 5 minutes. 5. In a bowl toss 1 cup of tomatoes with the balsamic vinegar, 1/2 cup fresh chopped basil, salt, pepper, and chili flakes. 6. Plate the chicken, then spoon the hot tomatoes and oil over each piece. Top with mozzarella, then the fresh tomatoes. Finish with all that crispy prosciutto and serve with some yummy crusty bread!
prosciutto4 ounceslemon pepper seasoning2 tablespoonsfresh sage, chopped1 tablespoonhoney2 teaspoonsfresh basil, chopped1 cupfresh thyme, chopped2 tablespoonschili flakesbalsamic vinegar2 tablespoons
Nutrition Facts
calories
572 kcal
serving Size
1 serving
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