June Pan Caprese Chicken
Ingredients
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¼ cup Dijon mustard
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2½ tablespoons balsamic vinegar
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1 tablespoon extra-virgin olive oil
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1 teaspoon crushed garlic
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1 teaspoon salt
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4 boneless, skinless chicken breasts
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2 cups cherry tomato halves
Tools
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tongs
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whisk
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measuring cups
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measuring spoons
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spatula
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June Pan
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liquid measuring cup
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June Food Thermometer
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cooling rack
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resealable plastic bag
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June Oven
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silicone oven mitts
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Preferences
Make the marinade
Place the Dijon mustard, balsamic vinegar, olive oil, garlic, and salt in a liquid measuring cup or small bowl. Whisk together until fully combined.
2½ tablespoons balsamic vinegar
¼ cup Dijon mustard
1 tablespoon extra-virgin olive oil
1 teaspoon crushed garlic
1 teaspoon salt
measuring cups
measuring spoons
liquid measuring cup
whisk
Marinate the chicken
Place the chicken breasts in a large resealable bag. Pour the marinade over the chicken, and press out as much air as possible before sealing the bag. Shake and massage the bag to coat the chicken pieces in the marinade. Let the chicken marinate in the refrigerator at least 30 minutes, up to 1 day.
resealable plastic bag
tongs
4 boneless, skinless chicken breasts
Prepare and season the tomatoes
When ready to cook, add the halved tomatoes to the June Pan. Add the balsamic vinegar, olive oil and salt, and toss gently to coat.
2 cups cherry tomato halves
1½ teaspoons extra-virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
spatula
June Pan
Add the chicken
Push aside the tomatoes to create 4 wells large enough for each piece of chicken. Remove the chicken from the resealable bag and place one chicken breast in each well. Discard the remaining marinade.
Insert the June Food Thermometer
Insert the June Food Thermometer into the center of the thickest part of the largest chicken breast.
June Food Thermometer
Roast the chicken
Place the pan on the middle shelf of the June Oven and plug the thermometer into the jack. Cook about 17 minutes, until the chicken is cooked through and the tomatoes are beginning to soften. June will notify you when the food is ready.
June Oven
Remove the chicken
When June notifies you the chicken is ready, remove the pan from the oven and set on a cooling rack or heat proof surface. Keep the oven hot using the button below. Remove the thermometer from the chicken.
cooling rack
silicone oven mitts
Add the mozzarella cheese
Add one slice of mozzarella to the top of each chicken breast. Sprinkle the salt over the cheese, evenly dividing it over the 4 breasts. Sprinkle the basil evenly over the chicken breasts.
4 ounces sliced fresh mozzarella
½ teaspoon flaky sea salt
Melt the cheese
Place the pan on the middle shelf of the oven. Heat the food 5 minutes, until the cheese has melted. June will notify you when the food is ready.
Serve the chicken
Remove the pan from the oven and place on a cooling rack or heat-proof surface. Transfer the chicken and tomatoes to plates or a platter. Sprinkle the basil evenly over the chicken breasts and garnish with flaky sea salt to taste. Serve immediately.
flaky sea salt
3 tablespoons sliced basil leaves
