Caprese chicken is branched from the original "Insalata Caprese," which is just an Italian salad with basil, mozzarella, and tomatoes. The colors—green, white and red—are not coincidentally matched with the Italian flag. As goes legend, an Italian mason wanted to create a patriotic dish to celebrate the end of Italy's involvement in World War I. He created what today is known as the Caprese salad, but the dish did not reach farther than his local area. Then, sometime in the 1950s, the Egyptian King Farouk vacationed to the Italian island of Capri. During one night of his stay, he asked the resort's chef for a late-night snack. The chef prepared the Insalata Caprese, and instantly word of the dish burned across Italy.
Prep: 5 min | Cooking: 20 min | Total: 25 min
Olive oil (2 tbsp)
Chicken tenderloins (1 lb or 8 tenderloins)
Salt (1 tsp, divided)
Ground black pepper (1/2 tsp)
Balsamic vinegar (1/3 cup)
Garlic powder (2 tsp)
Oregano (1 tsp)
Diced tomatoes, drained (two 14.5-oz. cans)
Fresh basil, shredded (a handful)
Fresh mozzarella, sliced into somewhat long strips (8 slices; one per tenderloin)
Heat olive oil on large skillet over high heat. Fry chicken for 5-8 minutes on each side, seasoning with about 1/2 tsp salt and pepper (check middle of thickest tenderloin for doneness). Reduce heat to low and scoot chicken to the rims of the skillet.
In a small bowl, mix together vinegar, 1/2 tsp salt, garlic, and oregano. Pour onto skillet and add tomatoes shortly after. Let simmer for 5 minutes, then stir in basil and chicken (from the sides).
Place a slice of mozzarella cheese on top of each tenderloin. Cover with lid and allow steam to melt the cheese. Serve.