Caprese Cooking Class with Kat Keys
Here are all the recipes from our recent Caprese Cooking Class with Kat Keys! The menu includes:
- Caprese Stuffed Hasselback Chicken Breast with Balsamic Glaze
- Cucumber & Tomato Salad
- Sauteed Asparagus with Corn & Bacon
- Long Grain White Rice
About the Instructor: Kat Keys
I've loved cooking all my life. As a child in the 80's, PBS cooking shows featuring Martin Yan, Justin Wilson, Julia Child and Jeff Smith were my mainstay source of entertainment. Years later Food Network and the Cooking Channel took over where they left off and over decades I've collected recipes, studied, and learned all that I possibly could through a TV screen.
Fast-forward to last year when I decided to look for cooking classes in CU and I found the Common Ground Food Co-op and the rest is history. We've settled on a Hasselback style, caprese stuffed chicken breast for its striking visual appeal. A slightly sweet Balsamic vinegar and brown sugar glaze complete the dish by balancing the acidity of the tomatoes with a smooth, but not overpowering, sweet coating in each bite.
- Combine cucumber, tomato, and onion in a bowl and add dressing. Toss to coat.
- Salt, pepper, Italian seasoning, and sugar can all be added in any amount to make the salad as sweet or savory as desired.
- After assembled, cover with a lid and place in the fridge.
- Combine balsamic vinegar, brown sugar, garlic, and butter in a pan and bring to a simmer. Set aside.
- Make 4 slices into chicken breast the short way, approximately 3/4 deep. Coat throughout with oil from the tomatoes and season with 1 teaspoon of Italian seasoning and salt and pepper to taste.
- To assemble: alternate 4 tomato coins in one slit with 2-3 basil leaves and 2-3 sun-dried tomato strips into the next for both chicken breasts.
- Heat 3 teaspoons of oil from the sun-dried tomatoes in a non-stick, oven-safe pan over medium heat. Cook chicken for 2-3 minutes to allow a nice sear to form on the bottom. Once the edges of the chicken start to cook, pour in the balsamic mixture around the chicken and top with shredded mozzarella.
- Cover the pan with a lid and bring to a simmer. Stir occasionally for a minute or 2 to allow the glaze to thicken slightly. Cover and simmer 10-15 minutes or until chicken has reached 165F and cheese has melted. Remove the chicken from the pan and continue to simmer the sauce to reduce without the lid.
- Stack, roll, and thinly slice (chiffonade) extra basil leaves for garnish.
- Transfer to a serving platter. Spoon or pour glaze over chicken and garnish with basil chiffonade.
- Cook diced bacon over medium-high heat until fat has rendered.
- Add asparagus and cook until bright green and pieces begin to become tender.
- Season at this stage with salt, pepper, and optional seasonings to taste.
- Add corn and cook until heated through.
Rice cooker method:
- Add rice and water to the rice cooker and turn on.
- Add rice and water to a saucepan and bring to a boil.
- Reduce heat and simmer, uncovered, for 15 minutes or until the rice has absorbed most of the water.
- Remove from heat, add salt and/or butter if preferred, and fluff with a fork.