I remember the first time I had Caprese salad… it was at Carmine’s Italian restaurant in NYC. I couldn’t believe how fabulous. I wanted to eat there every single meal.
This chicken dish has the fabulous freshness from the tomatoes and basil and the added deliciousness of the mozzarella. I used fresh mozzarella, a favorite of mine. This is good served with pasta or rice, or a good salad. I’m thinking that’s what we had with it, a salad.
Caprese Chicken – Serves 4
1 tablespoon olive oil
1 lb. boneless skinless chicken breasts
S & P (I used Himalayan Sea Salt)
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 pint grape tomatoes, halved
4 slices of mozzarella (or shredded, whatever you’ve got)
In large skillet over medium high heat, heat the oil.
Then season the chicken with S&P and cook until golden and cooked through, about 6 minutes per side – transfer to a plate.
Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5-7 minutes.
Stir in fresh basil.
Return chicken to skillet and nestle in the tomatoes. Top with mozzarella and cover with a lid until the cheese melts.
Spoon tomatoes over chicken and serve.
Catch you back here tomorrow!