Tuesday, 11 October 2016

Easy Cheesy Caprese Chicken

Thank you My Fridge Food

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

  • Salt and pepper both sides of the chicken breasts and set aside.
  • In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. 
  • Add chicken, cover pan, and cook for about 10 minutes. 
  • Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
  • Meanwile in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. 
  • Add garlic and cook for about 1 minute, or until fragrant.
  • Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. 
  • Remove from heat and stir in basil. Set aside.
  • Once chicken has reached desired doneness
  • Top the tops of each chicken breast with 2 slices of mozzarella. 
  • Pour tomato mixture on top. 
  • Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
  • Drizzle with a splash of Balsamic!!

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