Chicken Caprese

I love easy chicken dishes, in the summer I rotate between Greek lemon chicken, bruschetta chicken and this fresh and delicious caprese chicken.
One of my favorite parts of summer is the tomatoes. We’ve had zero luck with growing tomatoes at this house, so I buy the best I can find at the farmer’s market and savor them. This chicken caprese just screams summer – grilled chicken, fresh mozzarella, summer’s finest tomatoes, basil and balsamic – what’s not to love?

How do you make chicken caprese?

This chicken caprese recipe is pretty straightforward, and the ingredients are fairly basic. The chicken is seasoned with olive oil, salt and pepper, and Italian seasoning. The Italian seasoning blend I buy is a mix of salt, garlic powder and dried basil, thyme and oregano. If you can’t find Italian seasoning or don’t want to buy it, just use equal parts of garlic powder, dried basil and dried oregano instead. Also – no grill or don’t feel like heating one up? Use a grill pan indoors instead, it’ll still be delicious!

Caprese Chicken
Just made this, so easy and delicious. I am always looking for new easy and fast chicken recipes because my family always eats chicken, even my picky children! 

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 minutes

Ingredients

• 1 lb/453.592 g boneless skinless chicken breasts (4 evenly thin pieces. Use a kitchen mullet to flatten chicken)
• Black pepper
• Kosher salt
• Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
• 4 thick slices of ripe tomatoes
• 4 slices low-sodium fresh mozzarella cheese (about 1/4 to 1/2 inch in thickness each)
• Basil pesto (store bought is just fine, I used this one)
• 8 Fresh basil leaves (leave 4 whole and slice the rest into ribbons)
• Balsamic glaze or balsamic reduction (I used this one, about 2 to 3 tbsp)

Instructions

1. Pat chicken dry and season with salt and pepper (see cook’s tip #1 below for quick and even cooking)
2. Heat an indoor griddle or pan over high heat. Drizzle about 1 tbsp extra virgin olive oil to coat bottom of pan. (See Cook’s Tip #2 if you prefer to use outdoor grill)
3. Add chicken and cook for 3 to 5 minutes on each side or till done (chicken’s internal temperature should register 165 degrees F.)
4. At the last couple minutes or so of cooking, top each piece of chicken with a bit of the basil pesto, then add mozzarella slice on top.
5. Remove from heat. Add fresh basil leaves and tomato slices on top, spoon a little balsamic glaze on top. Finally, sprinkle fresh basil ribbons.

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