Wednesday, May 30, 2012

Balsamic Chicken Caprese

Last night we made one of our favorite dinners. This is only the second time we've made it but I'm sure we'll be making it a lot this summer - it's easy, quick, healthy and tastes super fresh. It comes from my friend, Jamie who shared it in Hope In The Kitchen Wedding Edition.

The recipe is not very specific - you can make it according to how many people you are serving.

Boneless, skinless chicken breast - I prepared 4 thinly sliced breasts for the 2 of us
Balsamic vinegar
Fresh mozzarella
Basil leaves
Olive oil

Season chicken with salt and pepper. Place chicken a large resealable plastic bag. Add balsamic vinegar - a few tablespoons just to coat the chicken. You can let the chicken sit at room temperature for 15 minutes to marinade or put in the refrigerator for an hour. You will be surprised how much great taste is infused into the chicken in such a short time.

Meanwhile, slice the tomato and mozzarella into rounds.

In a large skillet over medium heat, add some olive oil to the pan, then cook the chicken until done.

You can then stack the tomato, mozzarella, basil and chicken into the desired arrangement. Drizzle all with olive oil and serve.

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