Easy Chicken Caprese

Easy Chicken Caprese

from themediterraneandish.com
20 min

Ingredients

  • 1 lb boneless skinless chicken breasts
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil
  • Basil pesto, (Homemade or store-bought)
  • 4 slices fresh mozzarella cheese, low sodium, ((about 1/4 to 1/2 inch in thickness each))
  • 1 tomato, sliced
  • 2 tbsp Balsamic glaze or balsamic reduction, (I used this one)
  • 8 Fresh basil leaves, (leave 4 whole and slice the rest into ribbons)

Directions

  1. 1

    If the chicken breasts are large and thick, cut them horizontally through the middle to make thinner cutlets or pieces. If you like, use a kitchen mullet to tenderize and flatten the chicken breasts before cooking. This helps them quick quickly and evenly.

  2. 2

    Pat the chicken dry and season with salt and pepper on both sides.

  3. 3

    Heat an indoor griddle or pan over high heat. Drizzle about 1 tbsp extra virgin olive oil to coat bottom of pan. (See notes if you prefer to use an outdoor grill).

  4. 4

    Add the chicken and cook for 3 to 5 minutes on each side or until done (chicken's internal temperature should register 165 degrees F).

  5. 5

    In the last couple minutes or so of cooking, top each piece of chicken with a bit of the basil pesto then add a mozzarella slice on top.

  6. 6

    Remove from heat. Add fresh basil leaves and tomato slices on top of each chicken piece and finish with a little balsamic reduction (or balsamic glaze). Finally, sprinkle fresh basil ribbons and serve!