About
The Cozy Caprese is a classic, sunny Mediterranean flavor combination with the heartiness of a main course! Sounds amazing to us! Melty fresh mozzarella, a rich marinara sauce with fresh spinach mixed in, a sprinkling of fragrant basil, all atop a bed of golden polenta slices and tender chicken cutlets. Yum! Making the Cozy Caprese is like weaving a blanket for your taste buds... just the best way to keep the winter cold at bay!
Ingredients
- 4 thin-cut chicken cutlets
- 1/2 teaspoon Italian seasoning
- kosher salt, to taste
- 4 tablespoons extra-virgin olive oil, divided
- 1 (18-ounce) container pre-cooked polenta, sliced into 1/2-inch-thick rounds
- 3 cloves garlic, minced
- 5 cups baby spinach, packed
- 2 cups prepared marinara sauce
- 1/3 cup water
- 1 (8-ounce) package bocconcini, thinly sliced
- 1/2 cup fresh basil leaves, thinly sliced, packed, for topping
Directions
Step 1 -Preheat the broiler to high heat.
Step 2 -Season the chicken cutlets evenly with the Italian seasoning and the salt.
Step 3 -In a large, straight-sided, ovenproof skillet over medium-high heat, add 2 tablespoons of the olive oil.
Step 4 -Add the polenta slices in a single layer to the hot oil and cook until they are golden on the bottom, about 2 minutes.
Step 5 -Using a thin, metal spatula, flip the polenta slices and cook until they are golden on the reverse side, about 2 minutes.
Step 6 -Transfer the polenta to a plate.
Step 7 -Reduce the stovetop heat to medium.
Step 8 -In the same skillet over medium heat, add 1 tablespoon of the remaining olive oil.
Step 9 -Add the chicken cutlets to the hot oil and cook, flipping the cutlets halfway through, until they are golden-brown and just cooked to an internal temperature of 165 degrees F, about 2 minutes per side.
Step 10 -Transfer the chicken cutlets to the same plate as the polenta.
Step 11 -In the same skillet over medium heat, add the remaining olive oil.
Step 12 -Add the garlic to the hot oil and cook, while stirring frequently, until it is fragrant, about 10 seconds.
Step 13 -Add the spinach to the garlic and cook, while tossing, until it is just wilted, about 1 minute.
Step 14 -Add the marinara and the water to the spinach mixture and stir to combine.
Step 15 -Transfer the skillet from the heat.
Step 16 -Add the chicken cutlets and the polenta to the sauce mixture, making sure they are partially submerged in the sauce.
Step 17 -Top the chicken mixture evenly with the bocconcini.
Step 18 -Broil until the cheese is melted, about 3 minutes.
Step 19 -Allow the caprese bake to cool for 10 minutes.
Step 20 -Serve topped with the basil.