Ever wonder what the most popular meat is in the world? Yeah, I know, that's a random thought. And, there's debate on that and different opinions, so research on and dig deeper if you want to know. Here in the United States my white meat of choice is chicken. And, my red meat of choice is beef. Some think that goat meat is the most popular meat in the world. But, the Huffington Post is challenging that belief. I really haven't eaten a lot of goat meat in my life, but I admit, I do have some goat meat stew chunks in my freezer. They came from a local rancher here in Colorado, and I can't wait to use it!
Regardless of the debate or thoughts, for me, as I said, I'm a chicken lover. And, I'm always looking for ways to prepare chicken in new simple creative tasty ways that highlights this bird's wonderful flavors. One thing I do when purchasing chicken is look for organic chicken. I love all cuts of chicken. Bone in. Filets. Skin on. Skinless. Legs. Thighs. Wings. Even the carcasses that provide me with an amazing chicken stock!
Now this cast iron skillet chicken caprese is an example of a dish that is bursting with flavor. Shining with beauty. And, exploding with great versatility! It's kind of like chicken parmesan but without all the breading. So, you're saving some major calories and carbs. Like a lot of stews, soups and sauces, this chicken caprese is even tastier and more delicious the next day, so if there's any leftover then you know what lunch is gonna be!
Probably the biggest thing about this recipe is that when you're melting the mozzarella, it can stick to the bottom of the skillet, despite the broth it's in. But, that's ok. Just keep blending and stirring and it's going to work. And, even if you have some cheeseeeee lumps, who really cares! xoxo ~ally
Ingredients
- 1 ½ lbs. chicken filets, thin cut, boneless, skinless
- 1 tsp. sea salt
- 1 tsp. pepper
- 1 (1.25 oz.) package Onion Soup & Dip Mix + 1 ½ cups water
- 4 oz. mozzarella, shredded or cut into cubes
- ½ cup parmesan Reggiano, shredded or shaved + more for garnish
- 2 ½ cups Roma tomatoes, diced
- ½ cup fresh sweet basil leaves, roughly chopped and packed
Instructions
