This week enjoy caprese chicken. This simple but tasty dish is an excellent meal idea for your summer dinners!
Prep Time: 15 Mins Total: 25 Mins Servings = 4-6
Calories: 383kcal Carbohydrates: 8g Protein: 32g Fat: 24g
Ingredients/ Equipment:
Marinated Tomatoes:
- 2 cups cherry tomatoes, halved
- 2 Tbsp. olive oil
- 2 Tbsp. prepared pesto
- 1 Tbsp. balsamic reduction, plus more for serving
- Kosher salt and black pepper
Chicken:
- 2 Tbsp. olive oil
- 2 Tbsp. salted butter
- 6 chicken cutlets (1 1/4 to 1 1/2 lbs.)
- Kosher salt and black pepper
- 6 large basil leaves, plus more for serving
- 6 slices fresh mozzarella
- Sliced ciabatta bread, toasted, for serving
Directions:
- Preheat the oven to broil.
- For the marinated tomatoes: In a small bowl, toss the tomatoes with the oil, pesto, and balsamic reduction. Season with a pinch of salt and pepper, and set aside.
- For the chicken: In a large skillet, heat the oil and butter over medium-high heat. Season the chicken with salt and pepper, and add to the skillet. Cook until golden and just cooked through, about 3 minutes per side. Top each piece of chicken with a large basil leaf and a slice of fresh mozzarella. Transfer to the broiler, and cook until the mozzarella is melted, 2 to 3 minutes.
- Remove the skillet from the oven. Top with the marinated tomatoes, making sure to not to completely cover the chicken. Drizzle over some balsamic reduction, and top with more basil. Serve with toasted ciabatta.
Find the recipe on thepioneerwomen here!
