De Ma Cuisine



April 2013



Cathy – An Ambassador for De Ma Cuisine

Written by , Posted in Thoughts

Oberg Girls

I hope that you are fortunate enough to have great in-laws like I do. They are fun to be around, kind, generous, caring, compassionate, loving… (I could go on and on). They have welcomed me into their family and encouraged and supported me as I started this blogging adventure.

My Mom-in-law loves Italy. So when I was coming up with a dish for her, as thanks for being an ambassador for De Ma Cuisine, it was easy to come up with one that I think she will love: Pollo alla Caprese (Caprese Chicken… I had to ask a real Italian how to translate this – thanks, Andrea!).

Mom, thanks for being so great!! This one’s for you…




(There is supposed to be reduced balsamic vinegar on the chicken. I just forgot… It was late and I was tired and hungry. ;))

Pollo alla Caprese for Cathy

Last modified on 2013-04-22 23:51:38 GMT. 2 comments. Top.


Pollo alla Caprese (Caprese Chicken) for Cathy
Recipe Type: Dinner, Main, Chicken, Meat
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
  • 2 chicken breasts
  • 1 T olive oil
  • salt
  • pepper
  • 1/2 ball fresh mozzarella
  • 1/4 to 1/2 C balsamic vinegar
  • 1 C water or stock
  • 1 tomato, sliced
  • fresh basil
  1. Pre-heat oven to 375F. Sprinkle both sides of chicken with salt and pepper.
  2. Heat an oven-proof skillet. Add olive oil. Over medium-high heat, sear chicken for about 2 minutes on each side.
  3. Top chicken with tomato, and a sprinkle of salt and pepper. Pour water and 2 T of the balsamic into the skillet around the chicken. Cover and bake for 15-20 minutes, or until the chicken’s internal temperature reaches 170F.
  4. Bring remaining balsamic vinegar to a boil. Reduce to a simmer and cook, keeping an eye on it, until it’s reduced down and syrupy.
  5. Uncover and top with mozzarella and bake just until cheese is melted, about 5 minutes.
  6. Serve chicken topped with basil and a drizzle of reduced balsamic vinegar.


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