Caprese Chicken

Silver Post Medal for All Time! 355 Posts
October 11, 2020

A plate of Caprese chicken severed over rice.I love caprese. I have tried all sorts of different ways of using tomatoes, basil and mozzarella cheese. And of course olive oil. How did we not know about this years ago? :)


I think you will like this chicken dish with caprese!

A pan of chicken with the tomato mixture being added.
Basil leaves being removed from packaging.
A plate of Caprese chicken over rice.


  • 1 lb boneless chicken breast or thighs, pounded thin and seasoned with; garlic powder, season salt, black pepper, dried basil, onion powder, a sprinkle of dill weed, Italian seasoning.
  • Olive oil
  • 1 bag Uncle Ben's microwave white rice
  • 4 oz shredded mozzarella cheese
  • 1 large firm Roma-Plum tomato, sliced or diced, I diced mine
  • Fresh basil leaves, previously frozen (idea I got here on TF)(great idea)
  • Greek salad dressing (only need a little bit)
A bottle of Greek salad dressing.
A bag of Uncle Ben's Ready Rice.


  1. Defrost chicken, season it well.
  2. A package of frozen chicken.

  3. Put olive oil in a skillet and heat, drop chicken in hot oil. You can add more spices as you like.
  4. Turn over when brown on both sides. Lower heat and cover. For 10 minutes.
  5. Prepare your tomato, slice or dice. Slice about 4 large basil leaves or cut the frozen leaves in large pieces. Get mozzarella cheese measured. And measure above a 1/3 cup of Greek salad dressing.
  6. Basil leaves in packaging.
  7. Now, remove the lid, turn chicken, put the tomatoes on top, use all of them, Add the basil and add the mozzarella cheese, then pour the Greek dressing over the whole dish and cover on simmer for about 15 minutes. It should be all melted. Serve over a bed of rice. It's yummy!
  8. A pan with chicken, tomatoes and flavorings for Caprese chicken.
    Adding grated cheese to the pan.
    Adding dressing to the caprese mixture.

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