With all the rain we’ve been having we had to take a break from the grill, this was delicious!
Enjoy!
Xo Jen
Balsamic chicken caprese
* 1 Tbsp. olive oil
* 4 6-0z boneless, skinless chicken breasts (1 1/2 lbs total)
* Kosher salt and pepper
* 1/4 cup balsamic vinegar
* 6 oz. fresh mozzarella, sliced
* 1/4 cup basil leaves
* 1 vine-ripe or heirloom tomato, sliced 1/4 in. thick
Directions
Step 1
Heat oven to 400°F. Heat oil in large ovenproof skillet on medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until deep golden brown on 1 side, 4 to 5 minutes.
Step 2
Flip chicken and cook 1 minute. Reduce heat to medium, add balsamic vinegar and gently simmer until slightly thickened and syrupy, 1 to 2 minutes. Transfer skillet to oven and roast 10 minutes.
Step 3
Turn chicken to coat in vinegar, top with mozzarella and roast until chicken registers 165°F on instant- read thermometer and cheese begins to melt, about 2 minutes.
Step 4
Serve topped with basil leaves and tomato and sprinkle with salt and pepper. Drizzle with any additional balsamic glaze from skillet if desired.
