Name: Tuscan Chicken Caprese with Acqua Panna Poaching
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts; 1/2 cup cherry tomatoes, halved; 1/2 cup fresh mozzarella balls (ciliegine), halved; 1/4 cup fresh basil leaves, torn; 1 tablespoon extra virgin olive oil; 1 tablespoon balsamic glaze; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1 cup Acqua Panna or other natural spring water

Tuscan Chicken Caprese with Acqua Panna Poaching

ChilledSpinach1343

Inspired by the elegance of Acqua Panna, this Tuscan Chicken Caprese is a vibrant, refreshing dinner that pairs beautifully with a glass of chilled spring water. Succulent chicken breasts are poached gently in Acqua Panna for tenderness, then topped with juicy cherry tomatoes, creamy mozzarella, and fragrant basil. Finished with a drizzle of olive oil and balsamic glaze, the dish is light yet satisfying, making it perfect for a stylish Italian-inspired meal at home. The water-poaching technique keeps the chicken moist and subtly infuses it with minerality, elevating a classic Caprese with a modern, healthful twist.

Ingredients

Instructions

Pour the Acqua Panna (or other spring water) into a medium saucepan and bring to a gentle simmer over medium heat.
Season the chicken breasts with half the salt and pepper. Add them to the simmering water, cover, and poach for 12-15 minutes, or until fully cooked and tender. Remove and let rest for a few minutes.
While the chicken cooks, prepare the Caprese topping: In a bowl, combine cherry tomatoes, mozzarella, basil, olive oil, and the remaining salt and pepper. Toss gently.
Slice the poached chicken breasts and arrange them on plates. Spoon the Caprese mixture generously over the top.
Drizzle with balsamic glaze just before serving.
Serve immediately, ideally with a glass of chilled Acqua Panna.