Olive Garden Chicken Caprese Recipes

OLIVE GARDEN'S CHICKEN CAPRESE

Steps:

• 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 F. 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.

TOMATO & MOZZARELLA CAPRESE - OFFICIAL RECIPE - OLIVE GARDEN

Steps:

• Arrange sliced tomatoes on a large platter.
• Place one basil leaf on top of each tomato slice.
• Place one slice of mozzarella on top of each basil leaf.
• Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.

OLIVE GARDEN CHICKEN CAPRESE

Steps:

• Tomatoes and Basil Preparation:.
• 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.
• Cut basil leaves into 1-inch pieces (no stems).
• 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.
• Cover, set aside and refrigerate for at least 1 hour.
• Chicken Preparation:.
• Preheat oven to 350 degrees Fahrenheit.
• Coat a large, non-stick skillet with vegetable oil and heat over medium-high heat.
• Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish.
• Dredge chicken in the mixture, shaking off any excess.
• 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.
• 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.
• Pasta Preparation:.
• Cook pasta according to package directions.
• Drain and set aside until needed.
• Sauce Preparation:.
• While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat.
• Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown.
• Slowly add 1 tablespoon of 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 ½ cup of the marinade liquid and sauté for approximately 1 minute.
• Add heavy cream. Lower heat and bring to a simmer.
• Add grated Parmesan cheese.
• Assembling Chicken Caprese:.
• 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.

CHICKEN CAPRESE (OLIVE GARDEN COPYCAT RECIPE)

Steps:

• Preheat oven to 375 degrees F. Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto a rimmed cookie sheet so that tomato pieces don't touch. Roast for 30 minutes. Spoon tomatoes and all accumulated juices into a small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks. Reduce oven temperature to 350 degrees F. Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast for about 30 minutes, turning once, or until fully cooked through. To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top.

OLIVE GARDEN CAPRESE FLATBREAD

Steps:

• Preheat oven to 350ºf.
• Dice tomatoes into small pieces and transfer to a mixing bowl. Add chopped garlic, salt, pepper, ½ of chopped basil, and 4 tbsp of extra virgin olive oil. Set aside and allow to marinate for 10 minutes.
• Flatten pizza dough into pan as indicated on package. Drizzle with extra virgin olive oil and brush it over the surface. Bake in oven at 350ºf for 10 minutes on center rack. Remove from oven and allow to cool, about 2 minutes.
• Cut garlic clove in half and rub, cut side down, onto the surface of the bread. Allow bread to cool completely, about 10 more minutes.
• Increase oven temperature to 450ºf.
• Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the surface of the bread. Top with shredded mozzarella to evenly cover surface.
• Drain the Caprese mixture and spread the bread mixture evenly over the bread. Sprinkle with grated parmesan cheese. Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly.
• Garnish with remaining chopped basil. Serve immediately and enjoy!