Caprese Chicken Breasts Pan-Fried from Frozen
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 480
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 64
- Cholesterol
- 210
- Sodium
- 744
- Total: 25 min
- Active: 15 min
Ingredients
1 tablespoon olive oil
4 individually frozen boneless, skinless chicken breast halves (about 8 ounces each)
Kosher salt and freshly ground black pepper
1 beefsteak tomato, cut into four 1/4-inch-thick slices
8 ounces mozzarella, cut into four 1/4-inch-thick slices
1/4 cup fresh basil leaves
Directions
- Add the olive oil to a large nonstick skillet and heat over medium heat. Gently place the chicken in the skillet and cook, covered, until golden brown on the bottoms, about 10 minutes.
- Flip the chicken, sprinkle with 1 teaspoon salt and 1 teaspoon pepper and top with the tomato and then mozzarella slices. Sprinkle the mozzarella with a pinch of salt and a few grinds of pepper. Cover the skillet and continue to cook until the mozzarella is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 10 minutes more.
- Top the chicken with the basil before serving.