Summer is Here with Caprese Chicken

Caprese Chicken

The first day of summer brings to mind sunkissed tomatoes, fragrant basil and freshly plucked greens. This simple Caprese Chicken takes full advantage of the season.

What good is the warmth of summer, without the cold of winter to give it sweetness. ~John Steinbeck

**Caprese Chicken**

based on a recipe by The Novice Chef

4 skinless chicken breasts
kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
2 pints cherry tomatoes, halved
10 large basil leaves
8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste

Salt and pepper both sides of the chicken breasts and set aside.

In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. After 5 minutes flip chicken breasts, add sliced tomatoes and garlic to pan and continue cooking another 5 minutes or until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).

Once chicken has reached desired doneness, top the tops of each chicken breast with 2 slices of mozzarella. Sprinkle with basil leaves. Cover pan with lid and let the mozzarella melt, about 1-2 minutes.

Drizzle with a splash of balsamic vinegar and serve immediately.


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