This amazing Caprese chicken made with fresh mozzarella, ripe tomatoes, basil is great enough on its own, but placing a avocado, then a balsamic glaze on top just adds this great dish into something incredible. The chicken is seared to perfection in Italian seasonings, then on top a slice of avocado that is just so creamy( by the way if you do not like avocados you will in this dish, they just blend in so perfectly) it may be because your putting a delicious balsamic glaze on it, and topping it with fresh basil, oh boy is this dish so good..and the presentation is very impressive if I do say so myself, when I served it the family said wow..
And by the way I had no idea first how to make a balsamic glaze and when I found out you simply put 1 cup in a pan on medium- high heat until boiling then to a simmer, and then simmer for about 5-8 minutes until it coats the back of a spoon and reduces to half, while your house is going to smell like vinegar for the first few minutes, then all of the sudden a sweet wow glaze is made from 1 ingredient, did anyone know it's that easy to make, well I didn't, actually I rarely use balsamic glaze but I will now, it is the best, I made some pasta on the side and the sauce dripped off the chicken onto the pasta, and the rest of the pasta I ate with the pasta. So there is my theory on glazed balsamic sauce, AMAZING!!!
Ingredients
- 4 boneless, skinless chicken cutlets
- 1/2 teaspoons garlic powder
- 1/2 teaspoons onion powder
- 1/2 teaspoons Italian seasoning
- Salt and freshly ground black pepper
- 2 Tablespoons olive oil
- 6 ounces fresh mozzarella, cut into 8 slices
- 4 avocado slices, large avocado's
- 3 vine ripened tomatoes, sliced
- **4 Tablespoons balsamic glaze on each chicken, if purchasing from the store already made, ( if making homemade drizzle about 2 Tablespoons on each chicken) recipe below
- 1/2 cup chopped fresh basil ribbons, to top each chicken breast before serving
- **Quick and easy homemade balsamic glaze:
- 1 cup balsamic vinegar
- For homemade balsamic glaze:
- 1. In a non stick small/medium saute pan place the balsamic vinegar in the pan, on medium high heat stirring constantly with a spatula bring to a boil. Reduce heat to low and cook and reduce to half, for about 4-6 minutes until you see the vinegar become thicker, not to thick, just until it sticks to the back of a spoon. It becomes sweet and delicious..
Directions
- 1. In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat.
- 2. Add chicken and cook until golden brown on bottom, about 4 - 5 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 - 5 minutes, depending on thickness, then add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 - 2 tomato slices. Cover pan with lid, return to heat and allow to cook 2-4 minutes longer until cheese has melted and chicken is cooked.
- 3. Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve immediately.
Recipe slightly adapted and photo source:http://www.cookingclassy.com/2016/01/avocado-caprese-skillet-chicken/
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