Thursday, April 10, 2014

caprese chicken... 25 minutes

the goods:

3 or 4 boneless skinless chicken breasts
2 tablespoons olive oil, divided
3 garlic cloves, minced
1 pint cherry tomatoes, halved
5 large basil leaves, finely chopped
8 oz. fresh mozzarella, sliced
balsamic vinegar, to taste

Season both sides of chicken with salt and pepper. In a large saute 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 to cook uncovered until chicken is cooked thoroughly.
While chicken is cooking, in a medium saute pan over medium-high heat, warm remaining tablespoon olive oil. Add garlic and cook about 1 minute, or until fragrant. Add tomatoes and continue sauteing until tomato skins start to soften, about 5 minutes. Remove from heat and stir in basil.
Once chicken is cooked, top each breast with a slice of mozzarella. Pour tomato mixture on top. Cover pan with lid once more to allow cheese to melt, about 1-2 minutes. Drizzle with balsamic vinegar and serve.

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