How perfect is this recipe for the months of August and September? I first made it about two weeks ago and I’ve been excited to share it ever since. I’ve been traveling the past week, but I’m happy to be home today. I’ve got a counter full of cherry tomatoes and an herb garden overflowing with basil. I’m already looking forward to dinner! By this time of the summer, tomatoes should be at their ripest. Whether you’re growing them or picking them up from your local market, they’re everywhere! Some people love tomatoes more than others. I personally think they’re great. But come summertime, I think we all could use a few more creative recipes to enjoy them in new ways and not tire of them. There are A LOT of tomato recipes this time of year. But with the addition of spices and herbs, they can have so much flavor. I’m excited to share that today’s recipe is the perfect example of that!
Details
Step 1 – crisp the prosciutto If you ask me, the prosciutto makes this dish really special. You don’t need it, but I love its crispy salty flavor with the flavors and textures of this dish. Simply add thin slices of prosciutto to a large skillet with a small drizzle of olive oil. Since prosciutto is much less fatty than bacon, I find that using a little oil helps crisp up the prosciutto nicely. Once the prosciutto is crisp, pull it out of the skillet and set it on a plate. Step 2 – the lemon pepper chicken For the chicken, I like to make my own lemon pepper seasoning mix. It’s grated lemon zest, grated garlic, black pepper, dried oregano, and paprika all mixed together. Fortunately, it takes only a few minutes to make. Of course, you can easily use your favorite lemon pepper seasoning from the store too. You’ll add the chicken to that same skillet used for the prosciutto. Then add the lemon pepper seasoning and fresh sage. Toss it all together, then let the chicken get a nice sear on either side, allowing it to cook all the way through. Step 3 – the tomato marinade I use really good olive oil, champagne vinegar, and a squeeze of honey. Add some fresh shallots, garlic, basil, and thyme. Then season with salt, pepper, and chili flakes. Add the tomatoes to that same skillet and pour over the marinade. Let the tomatoes simmer until they burst. Step 4 – finish Toss the fresh tomatoes with balsamic vinegar and basil. Now plate the chicken and spoon over the hot tomatoes and oil. Add lots of fresh mozzarella. I like to use the mini balls, but torn mozzarella works too! Next, top with the prosciutto. Then I always finish with fresh basil. Such a great summer dinner that’s ready in less than an hour. Plus it’s a dish that almost everyone will love! Looking for other skillet-made dinners? Here are a few of my go-to’s. Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki Cajun Chicken Lazone with Herby Corn Pesto Peach Chicken in White Wine with Burrata Lastly, if you make this Skillet Caprese Prosciutto Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
