Amy Riolo: Hi! I am Amy Riolo. Today, I am working in the kitchen at Sur La Table in Arlington, Virginia. We are going to be making Caprese Style Chicken Breasts with a Mixed Pepper Medley. We are first going to saut our chicken breasts. Then we will top them with our delicious mozzarella di bufala and tomato mixture. Then we are going to transfer them to the oven. While they are roasting, we are going to make our mixed pepper medley. At the end, we will plate everything up together.
The ingredients which we will be using today are 2 boneless, skinless chicken breasts approximately 8 ounces each which we have been sliced in half width wise, 1 kosher salt, freshly ground pepper, 3 tablespoons extra virgin olive oil, 6 garlic cloves, a pinch of crushed red chili flakes, a quarter cup of freshly squeezed lemon juice, 2 Roma tomatoes which are sliced into approximately 8 slices each, 4 ounces of fresh mozzarella di bufala, the buffalo mozzarella is preferred, one quarter cup fresh basil which is finely chopped, 2 pounds mixed peppers cut into thin strips, one quarter cup pitted green olives, 2 tablespoons of balsamic vinegar.
The tools which we will be needing today are 2 skillets; one of them should be oven proof, a wooden spoon, a pair of tongs and a spatula. Its always important to remember safety. Today we will be working with hot temperatures and knives, so its important to keep children supervised. I am cookbook author, cooking instructor, food history lecturer and restaurant consultant based in the Washington, D.
C. area. The recipes which we will be making today are from my cookbook entitled The Mediterranean Diabetes Cookbook. Now lets get started.