Chicken Caprese (Restaurant-Inspired!)

Have you ever dreamt of a re-creating a delicious dish you enjoyed at a restaurant only to find yourself doubting your culinary ability to make a knockout knock-off? Don't doubt yourself for a second--with a little research, some fresh ingredients and (totally optional) a glass of wine, you can have your [insert fabulous dish here] and eat it too.

After finding myself with a strong craving for the Olive Garden's Chicken Caprese, I decided to research similar recipes on the web. I came across an Olive Garden-inspired recipe on CDKitchen, read others' reviews of the recipe and decided to put the recipe to the test.

What did I end up with? Only one of the most delicious restaurant-quality meals I've ever enjoyed...at my dining room table. Fresh plum tomatoes and fresh basil made this chicken a stand-out. This recipe would be perfect for an intimate evening with guests. You (and the Caprese) will be the stars of the show.


Ingredients (Serves 6)

2 pounds plum tomatoes
30 medium fresh basil leaves
2 teaspoons black pepper
6 boneless skinless chicken breasts or chicken breast fillets
4 tablespoons extra-virgin olive oil, divided
1/2 cup white wine
3 tablespoons garlic, minced, divided
1 1/2 cup heavy cream
3 1/2 teaspoons Italian seasoning, divided
1 cup Parmesan cheese, grated
1 1/2 teaspoon salt PLUS 1 tablespoon salt, divided
1 cup vegetable oil
2 cups mozzarella cheese, shredded
1 1/2 cup flour PLUS 1 tablespoon flour, divided
1 pound dry capellini pasta (I chose to use whole wheat angel hair pasta)

Directions

Core and cut 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 . Cut basil leaves into 1-inch pieces . Combine Roma tomatoes, basil, 2 tablespoons olive oil, 2 tablespoons minced garlic, 1 1/2 teaspoons Italian seasoning and 1 1/2 teaspoons salt in a large bowl and blend thoroughly . Cover, set aside and refrigerate for at least 1 hour.

Preheat oven to 350 degrees . Coat a large, non-stick skillet with vegetable oil and heat over medium-high heat . Combine 1 1/2 cups flour, 1 tablespoon salt, black pepper and 2 teaspoons Italian seasoning in a shallow dish . Dredge chicken in the mixture, shaking off any excess . Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches . When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees.

Cook pasta according to package directions . Drain and set aside until needed.

While pasta is cooking, heat 2 tablespoons olive oil in a medium sauce pan over medium heat . Add 1 tablespoon minced garlic and saute for approximately 1 minute . Do not brown . Slowly add 1 tablespoon flour and stir to combine . Add white wine and bring to a boil . Boil for approximately 1 minute.

Remove marinated tomato and basil mixture from refrigerator . Drain tomatoes and basil from liquid and set aside until needed . Add 1/2 cup of the marinade liquid and saute for approximately 1 minute . Add heavy cream . Lower heat and bring to a simmer . Add grated Parmesan cheese.

Preheat broiler . Remove chicken from baking dish and set aside until needed . Transfer pasta to baking dish and partly coat with sauce . Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta . Place chicken on top of pasta . Sprinkle shredded mozzarella cheese evenly over chicken . Place baking dish under broiler for approximately 2-3 minutes or until mozzarella cheese has melted.