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Bake-Off® Contest 46, 2013
Telford, Pennsylvania

Chicken Caprese Focaccia

Crusty French loaf marries with favorite tomato, cheese, basil, balsamic and chicken.

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  • prep time 20 min
  • total time 40 min
  • ingredients 7
  • servings 4
 

Ingredients

1
can Pillsbury® refrigerated crusty French loaf
1
container (16 oz) marinated fresh mozzarella ciliegine cheese (cherry-size balls), drained, marinade reserved
4
boneless skinless chicken breasts (4 oz each)
1
package (8 oz) grape tomatoes, cut in half
1/4
cup fresh basil leaves, torn
3
tablespoons Crisco® 100% Extra Virgin Olive Oil
1/4
cup balsamic vinegar glaze

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Cut loaf of dough crosswise into 4 pieces; place on ungreased 15x10-inch pan with sides. Press each piece into 5x4-inch oval; make indentations with handle of wooden spoon. Brush 1 tablespoon of the reserved mozzarella marinade on each oval. Lightly sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake 18 to 22 minutes or until golden brown.
  • 2 Meanwhile, in 12-inch nonstick skillet, heat 2 tablespoons of the remaining mozzarella marinade. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook chicken in marinade over medium-high heat 15 to 20 minutes, turning once, until chicken is no longer pink in center and thermometer inserted in center reads 165°F. Remove from skillet; cut diagonally into 1/2-inch slices.
  • 3 In each of 4 shallow bowls, place 1 focaccia. Top with chicken, tomatoes, mozzarella and basil. Drizzle each with olive oil and balsamic glaze. Sprinkle with salt and pepper; garnish with basil sprigs, if desired.
  • 1 Heat oven to 350°F. Cut loaf of dough crosswise into 4 pieces; place on ungreased 15x10-inch pan with sides. Press each piece into 5x4-inch oval; make indentations with handle of wooden spoon. Brush 1 tablespoon of the reserved mozzarella marinade on each oval. Lightly sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake 18 to 22 minutes or until golden brown.
  • 2 Meanwhile, in 12-inch nonstick skillet, heat 2 tablespoons of the remaining mozzarella marinade. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook chicken in marinade over medium-high heat 15 to 20 minutes, turning once, until chicken is no longer pink in center and thermometer inserted in center reads 165°F. Remove from skillet; cut diagonally into 1/2-inch slices.
  • 3 In each of 4 shallow bowls, place 1 focaccia. Top with chicken, tomatoes, mozzarella and basil. Drizzle each with olive oil and balsamic glaze. Sprinkle with salt and pepper; garnish with basil sprigs, if desired.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
800
(
Calories from Fat
400),
% Daily Value
Total Fat
44g
44%
(Saturated Fat
21g,
21%
Trans Fat
1g
1%
),
Cholesterol
170mg
170%;
Sodium
1290mg
1290%;
Total Carbohydrate
44g
44%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
56g
56%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
6%;
Calcium
70%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company