Caprese Chicken

Caprese Chicken Dish Guide

Five in 25

Five Ingredients

2 Chicken Breasts

1 bunch of fresh basil

2-3 vine ripened tomatoes

4 oz fresh mozzarella cheese

¼ cup balsamic vinegar

From the Pantry

2 cloves garlic, minced

2 T olive oil

Preheat oven to 400 F.

Dice one or two tomatoes (about ¾ cup total) and slice the other.  Tear off the basil leaves.  Slice or chiffonade half and leave the others whole.  Slice the mozzarella into thin slices.

Add olive oil to an oven-safe skillet over medium high heat.  Sear the chicken on one side for 3-4 minutes.  Season with salt and pepper.  Flip and sear for 3-4 minutes on the other side.  Add the diced tomatoes, minced garlic and tear in 3-4 basil leaves.  Put in the oven for 10 minutes.

While the chicken cooks, add the balsamic vinegar to a small saucepan over medium heat and reduce by half.

Remove the chicken from the oven and add the cheese on top.  Return to oven for 5 minutes or until cheese is melted and chicken is cooked to 165 F internal.

Serve with desired side.  To plate, add the cooked tomato sauce to the plate followed by the chicken.  Layer over fresh basil and tomato slices and drizzle with balsamic and more basil chiffonade if desired.

Dish Notes

If your chicken breasts are very large you can slice them in half to serve 4. Smaller breasts will serve 1 each. You could also use chicken thighs though the cooking time would be shorter.