Chicken Caprese Focaccia

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

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Servings 4

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Bake-Off® Contest 46, 2013

Nadine Clark

Telford, Pennsylvania

ingredients 7
Prep Time 20 min
Total Time 40 min

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

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Directions

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.

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;