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