Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Tomatoes and Basil Preparation: | 2. Core and cut Roma (plum) 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. | 3. Cut basil leaves into 1-inch pieces (no stems). | 4. Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly. | 5. Cover, set aside and refrigerate for at least 1 hour. | 6. Chicken Preparation: | 7. Preheat oven to 350 degrees Fahrenheit. | 8. Coat a large, non-stick skillet with vegetable oil and heat over medium-high heat. | 9. Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish. | 10. Dredge chicken in the mixture, shaking off any excess. | 11. Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches. | 12. 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 Fahrenheit. | 13. Pasta Preparation: | 14. Cook pasta according to package directions. | 15. Drain and set aside until needed. | 16. Sauce Preparation: | 17. While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. | 18. Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown. | 19. Slowly add 1 tablespoon of flour and stir to combine. | 20. Add white wine and bring to a boil. Boil for approximately 1 minute. | 21. Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute. | 22. Add heavy cream. Lower heat and bring to a simmer. | 23. Add grated Parmesan cheese. | 24. Assembling Chicken Caprese: | 25. Preheat broiler. | 26. Remove chicken from baking dish and set aside until needed. | 27. Transfer pasta to baking dish and partly coat with sauce. | 28. Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. | 29. Place chicken on top of pasta. | 30. Sprinkle shredded mozzarella cheese evenly over chicken. | 31. Place baking dish under broiler for approximately 2-3 minutes or until mozzarella cheese has melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	8 -10			403.4676	0.0	89.7602	2.2667
basil leaf	30			403.4676	0.0	89.7602	2.2667
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
chicken breast	6	boneless	skinless boneless	-	-	-	-
extra virgin olive oil	4	tablespoons	divided	403.4676	0.0	89.7602	2.2667
white wine	1/2	cup		-	-	-	-
garlic	3	tablespoons	minced divided	37.995	8.4303	1.6218	0.1275
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
italian seasoning	3 1/2	teaspoons	divided	403.4676	0.0	89.7602	2.2667
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
salt	1 1/2	1/2		-	-	-	-
salt	1	tablespoon	divided	-	-	-	-
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
mozzarella cheese	2	cups	shredded	-	-	-	-
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
flour	1	tablespoon	divided	22.568	1.6598	1.9661	1.0738
capellini	1	lb		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.