The Best Ever Caprese Chicken


With the new additions, it would no longer be called a bruschetta chicken — instead it’s a Caprese Chicken. Either way, who doesn’t love more cheese and balsamic vinegar??

Despite having had this idea in the back of my head, it took me two months to actually make it. That was the dumbest move on my part, because Jorge and I love it so much that we have already made this Caprese Chicken five times!



CAPRESE CHICKEN RECIPE

PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES

Caprese Chicken: chicken breasts are topped with garlic cherry tomatoes, mozzarella, basil and balsamic vinegar to create this one pan, 30 minute dinner.

INGREDIENTS;
  • 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 buffalo mozzarella, sliced in 1/2 inch thick slices
  • balsamic vinegar, to taste

DIRECTIONS;

  1. Salt and pepper both sides of the chicken breasts and set aside.
  2. 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).
  3. Remove chicken and place on a plate and cover with foil. Add remaining 1 tablespoon of olive oil to sauté pan. Add garlic and cook for about 1 minute, or until fragrant, scraping up all the little bits of chicken left in the pan.
  4. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Stir in basil and quickly place chicken back in pan. Top each chicken breast with 2 slices of mozzarella.


For The Full Instructions, Please Read The Full Recipe in Source (Thanks For The Source): thenovicechefblog.com
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