Caprese Chicken
Author: Nicole
Ingredients
  • 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
Instructions
  1. 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.
  2. Season chicken lightly with Kosher salt and freshly ground black pepper.
  3. 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.
  4. 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.
  5. Divide the tomato mixture over the cutlets and top with mozzarella cheese.
  6. Place under the broiler for 2 to 3 minutes, or until the cheese is melted.
  7. Top with basil before serving.
Notes
* I usually purchase boneless skinless chicken cutlets (or thinly sliced chicken breasts) for this recipe as I find them to be just the right thickness. You can also purchase boneless skinless chicken breasts and pound them until they’re about ¼-inch thick. Try not to pound them too thin so you have holes.
* 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.
Recipe by Riegl Palate at https://www.rieglpalate.com/caprese-chicken/