{"id":696,"date":"2021-05-01T08:29:05","date_gmt":"2021-05-01T08:29:05","guid":{"rendered":"https:\/\/recipes.jackglasson.co.nz\/?p=696"},"modified":"2021-08-07T15:21:17","modified_gmt":"2021-08-07T15:21:17","slug":"baked-caprese-chicken","status":"publish","type":"post","link":"https:\/\/recipes.jackglasson.co.nz\/?p=696","title":{"rendered":"Baked Caprese Chicken"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>6&nbsp;boneless skinless chicken thigh, halved<\/li><li>2&nbsp;Tablespoons&nbsp;olive oil<\/li><li>3\/4&nbsp;teaspoon&nbsp;dried basil<\/li><li>3\/4&nbsp;teaspoon&nbsp;dried oregano leaves<\/li><li>salt and pepper<\/li><li>1\/3&nbsp;cup&nbsp;red onion&nbsp;, diced<\/li><li>1\/3&nbsp;cup&nbsp;balsamic vinegar<\/li><li>2&nbsp;Tablespoons&nbsp;light brown sugar<\/li><li>1&nbsp;clove&nbsp;garlic<\/li><li>2&nbsp;tomatoes&nbsp;, thinly sliced<\/li><li>250g&nbsp;fresh mozzarella cheese ball&nbsp;, sliced<\/li><\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Preheat oven to 180 degrees C.<\/li><li>Season chicken on both sides with oil, basil, oregano, salt and pepper.&nbsp;<\/li><li>Heat 2 teaspoons olive oil in a large oven-proof skillet over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden. Remove to plate&nbsp;<\/li><li>Mix together the diced red onion, garlic, balsamic vinegar and brown sugar. Pour the mixture into the pan and simmer, stirring, 2-3 minutes.<\/li><li>Return chicken to pan and spoon sauce over it. Place pan in oven and roast until the chicken is cooked through, about 10-20 minutes depending on how thick the breasts are. Remove from oven.&nbsp;<\/li><li>Turn oven to broil.<\/li><li>Top each chicken with a slice of fresh mozzarella cheese. Broil for 2-3 minutes, or until the cheese has melted completely.<\/li><li>Serve immediately, topped with fresh sliced tomatoes and basil and spooning the pan sauce over the top.&nbsp;<\/li><\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 6&nbsp;boneless skinless chicken thigh, halved 2&nbsp;Tablespoons&nbsp;olive oil 3\/4&nbsp;teaspoon&nbsp;dried basil 3\/4&nbsp;teaspoon&nbsp;dried oregano leaves salt and pepper 1\/3&nbsp;cup&nbsp;red onion&nbsp;, diced 1\/3&nbsp;cup&nbsp;balsamic vinegar 2&nbsp;Tablespoons&nbsp;light brown sugar 1&nbsp;clove&nbsp;garlic 2&nbsp;tomatoes&nbsp;, thinly sliced 250g&nbsp;fresh mozzarella cheese ball&nbsp;, sliced Method Preheat oven to 180 degrees C. Season chicken on both sides with oil, basil, oregano, salt and pepper.&nbsp; Heat 2 teaspoons [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,1],"tags":[],"class_list":["post-696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-dinner"],"_links":{"self":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=696"}],"version-history":[{"count":2,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/696\/revisions"}],"predecessor-version":[{"id":741,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/696\/revisions\/741"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/media\/697"}],"wp:attachment":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}