I love this time of year when our tastes are craving and enjoying all the freshness that the summer season has to offer. Winter lasts far too long so we have learned here in the Northern Hemisphere to make hay while the sun shines!
The tomatoes and basil are not quite ready yet for the picking . . . but in another few weeks they should be. That's when recipes like this beautiful Chicken Caprese Recipe will come in very handy!
Not only is it a delicious recipe, but it is also a very quick and easy recipe, making it ideal for weeknight suppers or even lunches with its light fresh flavors!
This is a dish that screams fresh and summer! Simple enough for every day and yet at the same time special enough that you can easily serve it to company.
It is a dish I used to make often for the ladies that lunched at the manor in the summer months. They really enjoyed it!
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Fresh tender, moist pieces of chicken are slit open, seasoned and layered with milky mozzarella cheese, sliced ripe tomatoes, and fresh basil leaves, before being pan grilled to perfection.
With the pan juices drizzled over top, along with some basil pesto and a garnish of fresh basil leaves and sautéed sliced garlic, it makes for a dish with a very pretty presentation!
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One of the most delicious dishes in Italian Cuisine is the Caprese Salad, or Insalata Caprese. This tasty chicken dish is a play on the simplicity of those flavors.
The Caprese Salad came to live shortly after the first world war when an Italian Mason wanted to bring to life and taste the colors of the Italian flag in a show of great patriotism. Over time it has become known as staple dish of Capri and is very popular.
Such a simple thing, with such simple ingredients and flavors. There is much to fall in love with here when the flavors, colors and textures are married together with mild flavored chicken breasts!
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WHAT YOU NEED TO MAKE THIS TRADITIONAL CHICKEN CAPRESE RECIPE
The ingredients given are enough for one serving of this tasty chicken, but can easily be multiplied to create as many servings as you require!
- one (6 to 8 ounce) boneless, skinless chicken breast, trimmed
- fine sea salt and black pepper
- 2 ounces (60g) Fresh mozzarella cheese, cut into 1/4 inch slices
- 2 to 3 tomato slices, depending on the size
- 4 to 5 fresh basil leaves
- 2 tsp olive oil
- 1 clove garlic, peeled and thinly sliced
- prepared Basil Pesto for serving
- fresh basil sprigs to garnish
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I wouldn't recommend using anything other than fresh mozzarella cheese for this. Its got just the right flavor and texture. I lucked in and was able to get some today that was marked down by 30% as it was at its sell by date.
I used what I needed and then sliced the rest and froze individually, ready to take out as and when I need some.
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Today I used a good store bought Pesto, but once the basil really gets going I will be making my own pesto. There is nothing like fresh made pesto. You can find a link for that recipe on the recipe card. Its so delicious!
I use free range, free from antibiotics, chicken when I can find it.
I had to make do with hothouse tomatoes today. I cannot wait for tomato season when there will be an abundance of fresh ones to use. I used baby plums, but ideally you should use larger ones. I used about 6 baby plums cut into 1/2 inch slices.
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HOW TO MAKE CHICKEN CAPRESE
Its quite simple really. All you need is a nice sharp knife and a good, heavy bottomed non-stick skillet! Half an hour later, Bob's your uncle!
Pat the chicken dry. Cut a lengthwise pocket into the side of each piece of chicken, taking care not to cut all the way through. Open it up like a book and season the chicken well on both sides with salt and pepper.
Layer each breast on the bottom half with the mozzarella cheese, 2 to 3 tomato slices, and 4 to 5 basil leaves. Fold the top half over to cover, pressing the edges down to seal the filling in tightly.
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Heat the oil over medium heat in a heavy bottomed non-stick skillet. Add the slices of garlic and sauté until golden brown, a bout 4 minutes. Scoop out to a paper towel lined plate, leaving the oil in the pan. Increase the heat to medium high.
Add the chicken, presentation side down. Sauté until golden brown, about six minutes. Flip over and cook for a further 5 minutes. (If the meat is darkening too quickly, turn the temperature down.)Cover and cook for 2 to 3 minutes longer, until the chicken is cooked through and the filling is hot and the cheese is melting.
Carefully transfer to a heated plate. Pour the pan juices over top. Garnish with pesto, browned garlic slices, and a few sprigs of fresh basil.
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This is so pretty when you cut it open to reveal all of the colors inside. That tender perfectly cooked chicken, the green basil, that sweet milky cheese.
This simple dish forms its own delicious pan sauce as the milky liquid from the cheese and the tomato juices mingle together with the caramelized drippings from the browned chicken.
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Looking for more delicious chicken breast recipes? Here are some I can highly recommend!
SWISS STYLE CHICKEN - Tender pieces of chicken topped with a creamy tarragon and brandy sauce, topped with sautéed mushrooms, garlic and gruyere cheese. Delicious!
CHICKEN, CHEESY LEEKS AND SPINACH - Chicken breasts are topped with wilted leeks, a delicious cheesy sauce and crispy crumbs and then baked to tender perfection.
HERB AND LEMON ROASTED CHICKEN BREASTS - This is a delicious way of preparing chicken breasts which keeps them moist and very flavorful. It works best with skin on, bone in breasts!! Deliciously herby!
Chicken Caprese
Yield: 1
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Instructions and amounts are given here for one serving, but this can easily be multiplied to make as many servings as you wish. This is pure and simple Italian deliciousness.
Ingredients
- one (6 to 8 ounce) boneless, skinless chicken breast, trimmed
- fine sea salt and black pepper
- 2 ounces (60g) Fresh mozzarella cheese, cut into 1/4 inch slices
- 2 to 3 tomato slices, depending on the size
- 4 to 5 fresh basil leaves
- 2 tsp olive oil
- 1 clove garlic, peeled and thinly sliced
- prepared Basil Pesto for serving
- fresh basil sprigs to garnish
Instructions
- Pat the chicken dry. Cut a lengthwise pocket into the side of each piece of chicken, taking care not to cut all the way through. Open it up like a book and season the chicken well on both sides with salt and pepper.
- Layer each breast on the bottom half with the mozzarella cheese, 2 to 3 tomato slices, and 4 to 5 basil leaves. Fold the top half over to cover.
- Heat the oil over medium heat in a heavy bottomed non-stick skillet. Add the slices of garlic and sauté until golden brown, a bout 4 minutes. Scoop out to a paper towel lined plate, leaving the oil in the pan. Increase the heat to medium high.
- Add the chicken, presentation side down. Sauté until golden brown, about six minutes. Flip over and cook for a further 5 minutes. (If the meat is darkening too quickly, turn the temperature down.)
- Cover and cook for 2 to 3 minutes longer, until the chicken is cooked through and the filling is hot and the cheese melting.
- Carefully transfer to a heated plate. Pour the pan juices over top. Garnish with pesto, browned garlic slices, and a few sprigs of fresh basil.
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I love turkey burgers. I will choose a turkey burger over a beef burger any day of the week, and this recipe that I am sharing with you today is the best turkey burgers!
Some people think that burgers made with poultry can be dry, but I have a secret for making moist turkey burgers. Read on to find out what it is!! These truly are delicious burgers!
Not only are they delicious but they are also low carb, keto, gluten free and diabetic friendly. True, there is no bun, but you don't need a bun in order for a burger to be tasty!
I can promise you that you will not miss the bun on these at all! Of course if you are a die-hard bun lover, by all means add a bun. As a Diabetic I am always watching my carbs and if I can cut down on them without compromising taste, I will!
These delicious turkey burgers turn out juicy and flavorful every single time you make them. They are also very quick to make. Seared to perfection on both sides with locked in flavor and juiciness, they never disappoint!
This is a small batch recipe, meant to be enjoyed by two people, or one with leftovers, but you can certainly double up on everything very easily if you wish!
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WHAT YOU NEED TO MAKE LOW CARB TURKEY BURGERS
Its simple, really . . .
For the burgers:
- 1/2 pound ground turkey
- 1 TBS butter, cut into thin slices
- 1 medium red onion, peeled and finely chopped, divided (1/2 will be used to garnish)
- 2 TBS fresh parsley, minced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 TBS mayonnaise
- 2 thick slices of iceberg lettuce
- 2 swiss cheese slices
- butter or oil for grilling/frying
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For the garlic aioli:
- 1/4 cup (55g) full fat mayonnaise
- 1 tsp minced garlic
- 1/4 tsp salt
- fresh ground black pepper
- 1/2 TBS Dijon mustard
- 1/2 tsp Worcestershire sauce
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I always use regular ground turkey, which is a nice mix of thigh and breast meat. You can of course use all of one or the other, but I find a mix of the two works very well.
The thigh meat helps to prevent the burgers from becoming too dry and keeps them tender. Just as you would not use extra lean ground beef to make a good beef burger, you need a mix of lean and fat to make a good turkey burger as well.
There is plenty of onion, garlic and parsley to give addition flavor and color.
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Another secret I employ is to use a bit of full fat mayonnaise in the mixture. This helps to bind the meat and the onions together whilst adding flavor and moisture.
My final secret is to make the burgers from two thin patties, encasing a thin layer of butter in the middle. You can of course leave this step out if you wish, but it really does add to both the flavor and the tenderness.
In short, delicious, DELICIOUS! Butter makes everything better! That's my story and I'm sticking to it!
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HOW TO MAKE LOW CARB TURKEY BURGERS
These really do go together quickly, especially if you have all of the elements assembled and done before you start like the aioli.
Pop the turkey into a bowl. Add the parsley, 1/2 of the chopped onion, garlic powder, salt, pepper and mayonnaise. Mix well to combine.
Shape the turkey mixture into 4 thin patties. Place two on a cutting board. Divide the thin slices of butter between the two, placing them in the center of the burgers. Place the other patties on top and seal around the edges to encase the butter completely.
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Whisk together all of the ingredients for the garlic aioli to combine. Set aside.
Heat a grill pan or the BBQ to medium. Grease as desired. Add the burger patties. Grill for 7 minutes per side. Today I used a heavy bottomed skillet.
Add the sliced cheese for the last 2 minutes of cook time, allowing it to melt.
Place one slice of iceberg lettuce on each of two plates. Divide the aioli between the two, scatter the remaining onions over top. Place a burger on top of each, cheese side up, and serve immediately.
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All you really need on the side of these is a nice salad. If you are really craving fries, why not add a delicious side of AIR FRYER TURNIP FRIES.
They really are delicious and make the perfect side dish. They are also low carb and keto/diabetic friendly!
.JPG "Low Carb Turkey Burgers")
I think you will find that these are a really delicious burger option and make for a great weeknight supper option. I am no stranger to the turkey burger. Some other turkey burger recipes on here are:
HERBED TURKEY BURGERS - A delicious blend of parsley, sage, rosemary and thyme. Those herbs are beautiful partners and all go very well with turkey. There is also some sautéed red onion and garlic in the mix.
SPICY RANCH TURKEY BURGERS - There's enough spice in the burgers for me, with jalapeno pepper, red onions, green tabasco. A cool ranch slaw helps to counterbalance the heat. A delicious combination for sure.
TASTY TURKEY DIVAN BURGERS - With a delicious twist of Lemon Mayonnaise, chopped cooked broccoli, chopped red onions, some salt and pepper, curry powder and some grated strong cheddar I was able to come up with a delicious burger with all of the flavours of a Divan casserole. These are fabulously tasty burgers!
If you have never tried a turkey burger, don't you think its about high time you did? I guarantee you will be most pleasantly surprised, and you just may discover a new favorite!!! Leaner, cheaper and incredibly delicious!
Low Carb Turkey Burgers
Yield: 2
Prep time: 5 MinCook time: 14 MinTotal time: 19 Min
This is a small batch recipe, which yields two delicious turkey burgers. I have replaced the bun with a thick slice of iceburg lettuce. With a delicious garlic aioli mayo dressing you won't miss the bun at all. These are fabulously tasty.
Ingredients
- 1/2 pound ground turkey
- 1 TBS butter, cut into thin slices
- 1 medium red onion, peeled and finely chopped, divided (1/2 will be used to garnish)
- 2 TBS fresh parsley, minced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 TBS mayonnaise
- 2 thick slices of iceberg lettuce
- 2 swiss cheese slices
- butter or oil for grilling/frying
For the aioli:
- 1/4 cup (55g) full fat mayonnaise
- 1 tsp minced garlic
- 1/4 tsp salt
- fresh ground black pepper
- 1/2 TBS Dijon mustard
- 1/2 tsp Worcestershire sauce
Instructions
- Pop the turkey into a bowl. Add the parsley, 1/2 of the chopped onion, garlic powder, salt, pepper and mayonnaise. Mix well to combine.
- Shape the turkey mixture into 4 thin patties. Place two on a cutting board. Divide the thin slices of butter between the two, placing them in the center of the burgers. Place the other patties on top and seal around the edges to encase the butter completely.
- Whisk together all of the ingredients for the garlic aioli to combine. Set aside.
- Heat a grill pan or the BBQ to medium. Grease as desired. Add the burger patties. Grill for 7 minutes per side.
- Add the sliced cheese for the last 2 minutes of cook time, allowing it to melt.
- Place one slice of iceberg lettuce on each of two plates. Divide the aioli between the two, scatter the remaining onions over top. Place a burger on top of each, cheese side up, and serve immediately.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com.
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I wanted to bake my father an extra special dessert for Father's Day. My father is 88 years old now and slowing down a tiny bit. His brain is just as quick as a whip, but the body is not as spry as it used to be. He really enjoys a bit of something sweet after his meal and I thought this Pineapple Upside Down Bundt Cake from scratch would be just the ticket.
I can't wait to see his eyes light up when he sees it. Of course he will enjoy it with a nice big dollop of whipped cream on top!!
He is so cute. I go out for supper with him and his lady friends to a local eatery most Wednesday nights for fish and chips. He always gets dessert, and it doesn't matter what it is, he always asks for a huge dollop of whipped cream on top.
Even if it is a pie with meringue already on top. He loves his whipped cream!
Getting to spend these special times with him over these past 19 months has been the silver lining in what was a very difficult time for me. I had thought I would never get to see my father again, but life has a way of surprising you, yes?
.JPG "Pineapple Upside Down Bundt Cake")
And being able to spend time with dad is one of the best things to come out of all the bad that happened to me. It is an extra special blessing.
And so I baked him a Pineapple Upside Down Cake as a treat. And not just an ordinary one. A Pineapple Upside Down Bundt Cake.
.JPG "Pineapple Upside Down Bundt Cake")
Pineapple Upside Down Bundt Cake is a unique and special way to bake and present this old family classic dessert. It lacks nothing of the original, except that instead of being a flat cake, it is baked in a ring cake.
You can of course use a cake mix for the cake part of the dessert, but today I chose to make a cake batter from scratch. My father is worth it I think.
But if you are wanting to really streamline the process, by all means use a cake mix. You will need a two layer sized golden cake. It will also bake a bit quicker than the from scratch cake.
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WHAT YOU NEED TO MAKE A PINEAPPLE UPSIDE DOWN BUNDT CAKE
Simple ingredients, that's all, and of course a Bundt cake pan.
For the cake: (see printable recipe notes)
- 350g of plain flour, sifted (2 1/2 cups)
- 3 tsp baking powder
- 1/4 tsp salt
- 240g of caster sugar (1 1/4 cups)
- 6 ounces butter, softened (3/4 cup)
- 1 tsp vanilla
- 3 medium free range eggs
- 120ml milk (1/2 cup)
- 120ml pineapple juice (1/2 cup)
You will also need:
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60g) butter, melted
- 8 maraschino cherries
- 8 slices pineapple, halved
.JPG "Pineapple Upside Down Bundt Cake")
You will need most, but not all, of a tall can of pineapple rings, plus the juice. I think you end up with two extra rings. These will be cut in half, to make two semi-circles.
If you don't have maraschino cherries you can use glace cherries, rinsed and dried. If your cherries have stems, do remove them!
.JPG "Pineapple Upside Down Bundt Cake")
If you don't want to make the cake from scratch, you can substitute the cake batter with a 2 layer sized cake mix. You will need to beat it together with 1/2 cup water, 1/2 cup pineapple juice, 3 large eggs, and 1/3 cup of canola oil to make up the batter.
Easy peasy.
.JPG "Pineapple Upside Down Bundt Cake")
HOW TO MAKE PINEAPPLE UPSIDE DOWN BUNDT CAKE
This is actually a very simple cake. Just make sure your pan is a non-stick pan and spray it really well with cooking spray so that nothing sticks.
Preheat the oven to 180*C/350*F/ gas mark 4. Spray a bundt pan very generously with cooking spray. Set aside. Sift together the flour, baking powder and salt. Set aside. Stir together the milk and pineapple juice.
Cream together the butter and sugar for the cake until light and fluffy. Beat in the vanilla and eggs, blending well. Add the flour alternating with the milk/pineapple juice, making three dry and two wet additions and ending with the dry. Beat well after each addition.
.JPG "Pineapple Upside Down Bundt Cake")
Place two half pineapple slices, alternately with the cherries around the bottom of the pan. (see photograph) Carefully pour the cake batter over top to cover, without dislodging the fruit.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the cake comes out clean.
Leave to cool in the pan for 20 minutes, slice a small spatula around the edges and invert onto a serving plate.
Serve warm, or at room temperature, slicing the cake between the pineapples. A dollop of whipped cream on top goes very nicely.
.JPG "Pineapple Upside Down Bundt Cake")
Recipe notes:
Instead of making the cake from scratch, you can use a two layer yellow cake mix. Beat it together with 1/3 cup of oil, 1/2 cup of water, 1/2 cup of pineapple juice and three large eggs. Use as per the cake mixture above. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Proceed as above.
.JPG "Pineapple Upside Down Bundt Cake")
Pineapple Upside Down Cake was a cake I used to make for dessert fairly often when my children were growing up. It was easy to make and always impressive.
Plus, they LOVED it. Its also a really great company dessert. I am not a fancy smancy kind of a gal, so simple desserts like this are what I like to serve to company.
I am not one to put on airs of any kind!
.JPG "Pineapple Upside Down Bundt Cake")
I have a few upside down cake recipes on here, and all of them are quite delicious!
PEAR AND MAPLE UPSIDE DOWN CAKE - A delicious twist on an old favourite. If you want you can use 65g (1/2 cup) of maple sugar instead of the brown sugar called for in the recipe for an even more maple-like flavour. That is what I did this time and it worked beautifully.
PINEAPPLE GINGERBREAD UPSIDE DOWN CAKE - This is a fabulously spiced and moist upside down cake. We do love our gingerbread in this house and this is a wonderful way to have it.
UPSIDE DOWN TOFFEE APPLE BROWNIES - All the flavors of a toffee apple in a moist delicious brown sugar spiced brownie, topped with sweet candied slices of apple. Yummilicious!
.JPG "Pineapple Upside Down Bundt Cake")
I really can't wait to see my father's eyes light up when he sees this cake. I just know he is going to love, Love, LOVE it!!
My father is a very easy-going amiable fellow. He loves to come here and visit with my cats. I am really pleased that I have been gifted with these last few years of his life. Its a real blessing to me. Happy Father's Day Dad and all you fathers out there! May your days be truly happy ones filled with lots of love, good health and tastiness!
Pineapple Upside Down Bundt Cake
Yield: 8 - 10
Prep time: 15 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 H & 5 M
A wonderful version of an old favorite! Delicious cut into wedges and served with whipped cream!
Ingredients
For the cake: (see note)
- 350g of plain flour, sifted (2 1/2 cups)
- 3 tsp baking powder
- 1/4 tsp salt
- 240g of caster sugar (1 1/4 cups)
- 6 ounces butter, softened (3/4 cup)
- 1 tsp vanilla
- 3 medium free range eggs
- 120ml milk (1/2 cup)
- 120ml pineapple juice (1/2 cup)
You will also need:
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60g) butter, melted
- 8 maraschino cherries
- 8 slices pineapple, halved
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Spray a bundt pan very generously with cooking spray. Set aside. Sift together the flour, baking powder and salt. Set aside. Stir together the milk and pineapple juice.
- Cream together the butter and sugar for the cake until light and fluffy. Beat in the vanilla and eggs, blending well. Add the flour alternating with the milk/pineapple juice, making three dry and two wet additions and ending with the dry. Beat well after each addition.
- Melt the additional amount of butter and stir in the brown sugar. Pour this mixture into the bottom of the bundt pan.
- Place two half pineapple slices, alternately with the cherries around the bottom of the pan. (see photograph) Carefully pour the cake batter over top to cover, without dislodging the fruit.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the cake comes out clean.
- Leave to cool in the pan for 20 minutes, slice a small spatula around the edges and invert onto a serving plate.
- Serve warm, or at room temperature, slicing the cake between the pineapples. A dollop of whipped cream on top goes very nicely.
Notes
Instead of making the cake from scratch, you can use a two layer yellow cake mix. Beat it together with 1/3 cup of oil, 1/2 cup of water, 1/2 cup of pineapple juice and three large eggs. Use as per the cake mixture above. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Proceed as above.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com.
Thanks so much for visiting! Do Come again!
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