Chicken Topped with Caponata and Mozzarella Recipe

Name: Chicken Topped with Caponata and Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil (EVOO); 4 garlic cloves, chopped; 1/2 teaspoon crushed red pepper flakes; 1 cubanelle pepper (long, light green Italian), seeded and diced; 1 small sweet onion, chopped; 1 celery rib, chopped; 1/4 cup large green olives, pitted and chopped; 1/4 cup black kalamata olives, pitted and chopped; 2 tablespoons capers, drained; 1 2-ounce box (1/4 cup) golden raisins; Coarse salt; 3 baby eggplant or 1 small eggplant (about 1/ 2 pound firm eggplant), diced; 1 8-ounce can tomato sauce; A handful of fresh flat-leaf parsley, chopped; 4 6-ounce boneless, skinless chicken breast halves; Freshly ground black pepper; 2 to 3 cups shredded mozzarella cheese (it depends on how cheesy you like it); Crusty bread, to pass at the table

Servings: persons

4 tablespoons extra-virgin olive oil (EVOO)
4 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
1 cubanelle pepper (long, light green Italian), seeded and diced
1 small sweet onion, chopped
1 celery rib, chopped
1/4 cup large green olives, pitted and chopped
1/4 cup black kalamata olives, pitted and chopped
2 tablespoons capers, drained
1 2-ounce box (1/4 cup) golden raisins
Coarse salt
3 baby eggplant or 1 small eggplant (about 1/ 2 pound firm eggplant), diced
1 8-ounce can tomato sauce
A handful of fresh flat-leaf parsley, chopped
4 6-ounce boneless, skinless chicken breast halves
Freshly ground black pepper
2 to 3 cups shredded mozzarella cheese (it depends on how cheesy you like it)
Crusty bread, to pass at the table

1
Place the cutting board near the stovetop.
2
Preheat a deep skillet over medium heat.
3
Add 2 tablespoons of the EVOO (twice around the pan) along with the garlic and red pepper flakes.
4
As you chop the vegetables (cubanelle, onions, and celery), add them to the pot.
5
Once the vegetables are in there, increase the heat a bit.
6
Stir in the olives, capers, and raisins.
7
Salt the diced eggplant and stir into the pot.
8
Add the tomato sauce to the pot and stir the caponata well to combine.
9
Cover the pot and cook the caponata for 15 to 20 minutes, until the vegetables are tender.
10
Stir in the parsley and remove the pan from the heat.
11
Preheat the broiler.
12
While the caponata is cooking, preheat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
13
Season the chicken breasts with salt and pepper.
14
Add the chicken to the hot skillet and cook on each side for 5 to 6 minutes, until cooked through.
15
Cut the breasts into large chunks and arrange in a heat-safe baking dish.
16
Top the chicken with the caponata, then scatter the mozzarella over the top.
17
Transfer to the broiler to melt and lightly brown the cheese, 3 to 4 minutes.
18
Serve with lots of crusty bread.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil (EVOO), 4 garlic cloves, chopped, 1/2 teaspoon crushed red pepper flakes, 1 cubanelle pepper (long, light green Italian), seeded and diced, and more.

Yes, Chicken Topped with Caponata and Mozzarella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Topped with Caponata and Mozzarella

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