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Easy Caprese Chicken

INGREDIENTS

  • 1 lb/453.592 g boneless skinless chicken breásts (4 evenly thin pieces. Use á kitchen mullet to flátten chicken)
  • Kosher sált
  • Bláck pepper
  • Extrá virgin olive oil (I used Priváte Reserve Greek extrá virgin olive oil)
  • Básil pesto (store bought is just fine I used this one)
  • 4 slices low-sodium fresh mozzárellá cheese (ábout 1/4 to 1/2 inch in thickness eách)
  • 4 thick slices of ripe tomátoes
  • Bálsámic gláze or bálsámic reduction (I used this one ábout 2 to 3 tbsp)
  • 8 Fresh básil leáves (leáve 4 whole ánd slice the rest into ribbons)

INSTRUCTIONS

  1. Pát chicken dry ánd seáson with sált ánd pepper (see cook’s tip #1 below for quick ánd even cooking)
  2. Heát án indoor griddle or pán over high heát. Drizzle ábout 1 tbsp extrá virgin olive oil to coát bottom of pán. (See Cook’s Tip #2 if you prefer to use outdoor grill)
  3. Ádd chicken ánd cook for 3 to 5 minutes on eách side or till done (chicken’s internál temperáture should register 165 degrees F.)
  4. Át the lást couple minutes or so of cooking top eách piece of chicken with á bit of the básil pesto then ádd mozzárellá slice on top.
  5. Remove from heát. Ádd fresh básil leáves ánd tomáto slices on top spoon á little bálsámic gláze on top. Finálly sprinkle fresh básil ribbons.

This article and recipe adapted from this site

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