Chicken Caprese

All the flavors you love in a salad caprese

in an entree.

Tomatoes cooked in a garlicy-balsamic sauce 

served with sautéed chicken breasts covered

with melted cheese.

All the ingredients. I used cherry tomatoes.

This was a large whole chicken breast and it was

1-½ lbs. I cut it in half and cut in half again to 

make 4 pieces. It was thick so I pounded it a 

bit to give it an even thickness.

Do this carefully. Don't give it a big smash. 

See the difference?

Season one side generously with salt, pepper,

 onion powder, and Italian herbs.

Put the seasoned side down in a large hot pan 

in about 1-2 T olive oil. Then season the top side

the same way. 

Saute on medium-high for about

 4 minutes on each side.

Remove to a plate and keep warm in a low oven

(along with the other dinner plates). Might as well

warm all the plates while the oven is on. It's

so much nicer to serve your dinner or breakfast

on warmed plates.

Reduce heat to low and deglaze the pan
by adding the balsamic vinegar

then the garlic. Scrape up the browned bits. 

Add the cut tomatoes. Season with salt 

and simmer until soft.

Stir in the basil. Return the chicken to the pan.
 Add any juices from the plate too.
Nestle in the tomatoes. 

Top each breast with a slice of mozzarella.

 Cover with a lid to melt the cheese. 

 

Serve with pasta. Spoon on the tomatoes and 

drizzle a little sauce over everything. 

Garnish with fresh basil.

     

Chicken Caprese

1 to 1-1/2  lb boneless chicken breasts, 
cut into 4 pieces

1-2 T olive oil

salt, pepper, onion powder, Italian seasonings

½ C balsamic vinegar

2 cloves garlic, minced

1 pint grape tomatoes, halved

2-4 T shredded basil

4 slices mozzarella cheese

Pound the 4 chicken breasts to an even

½ inch thickness if needed. Season one side

and saute in hot oil in a large skillet on 

medium-high heat. Season the other side 

and cook until golden, about 4 minutes. Flip 

and cook the other side another 4 minutes 

until cooked through. Transfer to a plate.

Reduce heat to low and add the balsamic vinegar

and garlic. Stir to deglaze the pan, about 1 minute.

Add the tomatoes and season with salt. Let simmer

until soft, about 5 minutes. Stir in the basil. Return

the chicken to the pan and any juices from the 

plate. Nestle in the tomatoes and top each breast

 with a slice of mozzarella. Cover with a lid to melt

 the cheese. Spoon the tomatoes

over the chicken and serve. Serves 4

Enjoy!

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