4 small ears fresh corn, shucked and halved crosswise
12 oz fresh freen beans, trimmed
4 (6 to 7oz) boneless, skinless chicken breasts, patted dry
1 Tbsp. grated lemon zest (from 2 lemons)
1/4 cup unsalted butter, softened
1/4 tsp. grated gasrlic
1/4 cup plus 2 Tbsp finely chopped basil, chives, divided
Instructions
Preheat oven to 425F Stir together tomatoes,
vinegar, 1 tbsp. of the oil, and 1/4 tsp each of
the salt and pepper in a small bowl. Let stand at
room temperature until ready to use.
Toss together corn pieces, green beans, 1 tsp of
the oil, and 1/2 tsp of the salt on an 18 x 13
rimmed baking sheet, and spread mixture in a even
layer. Bake in preheated oven 10 minutes. Remove
from oven.
While corn mixture bakes, sprinkle chicken evenly
with 1 tsp of the salt and 1/4 tsp. of the pepper.
Heat 1 1/2 tsp of the oil in a large skillet over
medium-high. Add 2 of the chicken breasts to
skillet. Cook, undisturbed, until browned on
bottoms, about 4 minutes. Transfer chicken to a
plate. Repeat process with remaining 1 1/2 tsp oil
and chicken.
Push corn mixture to 1 long side of baking sheet.
Arrange chicken, browned side up, along other long
edge of baking sheet. Sprinkle chicken evenly with
lemon zest; top each breast with 1 cheese slice.
Return baking sheet to oven, and bake at 425F
until a thermometer inserted into thickest portion
of chicken registers 160F, 8 to 10 minutes.
Meanwhile, stir together butter, garlic, 1/4 C of
the herbs, and remaining 1/4 tsp each salt and
pepper in a bowl.
Remove corn from baking sheep, and spread evenly
with 2 Tbl butter mixture. Toss together green
beans and remaining 2 Tbl butter mixture on baking
sheet. Stir remaining 2 Tbl mixed herbs into
tomato mixture in bowl; spoon over chicken on
baking sheet. Divide chicken, tomatoes, green
beans, and corn evenly among 4 plates, or transfer
to a lar4ge platter.
Originally Submitted
5/3/2023
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