During the dreary and cold months of winter, this is summer in skillet. You may be suspicious of tomatoes at this time of year. I understand why, as where we live the height of tomato season is August which is many months away.
Here’s a secret – Sunset’s Sugar Bombs Grape Tomatoes on the Vine. They are both ripened and packed on the vine. They are full of flavor and make you think you picked them straight from your backyard in the warm weather. If you shop at Wegmans, look for them in Wegmans packaging (they’re from Sunset). Don’t worry if you can’t find Sugar Bombs Grape Tomatoes as any grape (or cherry tomato) will work in this recipe.
To prepare this chicken, you cook down these tomatoes with garlic and balsamic vinegar until they form a jam-like consistency. Place this on top of cooked chicken cutlets, sprinkle with mozzarella cheese and pop them under the broiler. To finish off the cutlets, sprinkle with some fresh basil once they are out of the broiler. In a few minutes you have a delightful and easy weeknight meal that’s full of summer flavors.
In keeping with the caprese theme, this tomato topping would be wonderful on top of slices of fresh mozzarella or burrata (mozzarella’s fancy cousin!) and served with baguette slices for an easy appetizer. It would also make a simple pasta topping – I’d recommend doubling the tomato portion of the recipe for two servings of pasta and sprinkling it with grated cheese.
I serve this chicken with roasted asparagus for a healthy (and low carb) meal.
| Caprese Chicken | Print |
- 3 teaspoons extra virgin olive oil, divided
- ½ pound (8 ounces) chicken cutlets (see Notes)
- 2 garlic medium cloves, minced
- 12 ounces grape tomatoes, halved (see Notes)
- 2 tablespoons balsamic vinegar
- ¾ cup (3 ounces) shredded mozzarella cheese (whole or part skim)
- 4 to 6 basil leaves, cut chiffonade-style or torn into pieces
- Kosher salt and freshly ground black pepper
- Cover a small baking sheet with parchment paper. These cutlets fit well on my toaster oven baking sheet and I finish them off in the toaster oven broiler. You can also use a larger baking sheet and oven.
- Season chicken lightly with Kosher salt and freshly ground black pepper.
- Heat 1 teaspoon olive oil in a 10-inch skillet over medium-high heat. Add chicken cutlets and cook for 3 to 4 minutes per side until fully cooked (internal temperature of 165°F). Alternatively, you can grill the chicken until cooked. Transfer chicken to the prepared baking sheet.
- In the same skillet, heat 2 teaspoons of olive oil over medium heat. Add garlic and stir for 1 minute. Stir in tomatoes, balsamic vinegar, Kosher salt and freshly ground black pepper. Cover and cook for 6 to 8 minutes until tomatoes are softened and almost jam-like.
- Divide the tomato mixture over the cutlets and top with mozzarella cheese.
- Place under the broiler for 2 to 3 minutes, or until the cheese is melted.
- Top with basil before serving.
* I recommend Sunset’s Sugar Bombs Grape Tomatoes on the Vine as they have a lot of flavor. If you shop at Wegmans, look for them in Wegmans packaging (they’re from Sunset). Can’t find them? No worries, look for other grape (or cherry) tomatoes.
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