Wednesday, July 9, 2014

Caprese Chicken

This amazing tender chicken sautéed to perfection, then topped with sautéed cherry tomatoes, garlic, fresh mozzarella, and basil then topped off with balsamic vinegar, oh so delicious. This dish screams summer, while all of the tomatoes are at their best, fresh basil growing in your garden. So easy to make and everyone will love it..


4  boneless and skinless chicken breasts
kosher salt & freshly ground black pepper
6 tablespoons olive oil, divided
3 large garlic cloves, minced
2 pints cherry or heirloom tomatoes, halved
10 large basil leaves, finely chopped
8 oz fresh or buffalo mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste


Salt and pepper both sides of the chicken breasts and set aside.
1.In a large sauté pan over medium-high heat, heat 3 tablespoons olive oil. Add chicken, and cook for about 5-6 minutes, turn chicken breasts and continue cooking about 5-6 minutes until the chicken is cooked thoroughly. Depending on how thick your chicken breasts are.
2. While chicken is cooking, in another medium sauté pan over medium-high heat, warm remaining 3 tablespoons olive oil. Add tomatoes and sauté until tomatoes skin starts to soften/wrinkle, about 5 minutes. Then add garlic and sauté just until fragrant about 1 minute.  Remove from heat and stir in basil. Set aside.
3. Once chicken has been cooked, top the tops of each chicken breast with 2 slices of mozzarella. Pour tomato mixture on top. Cover pan with lid and let the mozzarella melt, about 1-2 minutes.
4. Lastly, drizzle with a splash of balsamic vinegar and serve immediately. Try to use a better balsamic vinegar. It is a little thicker than the cheaper ones, it is worth the few more dollars. 

recipe slightly adapted and photo source from:

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