Easy Chicken Caprese

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 lb boneless skinless chicken breasts

Kosher salt

Black pepper

Extra virgin olive oil

Basil pesto, (Homemade or store-bought)

4 slices fresh mozzarella cheese, low sodium, (about 1/4 to 1/2 inch in thickness each)

1 tomato, sliced

2 tbsp Balsamic glaze or balsamic reduction, (I used this one)

8 Fresh basil leaves, (leave 4 whole and slice the rest into ribbons)

Directions

If the chicken breasts are large and thick, cut them horizontally through the middle to make thinner cutlets or pieces. If you like, use a kitchen mallet to tenderize and flatten the chicken breasts before cooking. This helps them quick quickly and evenly.

Pat the chicken dry and season with salt and pepper on both sides.

Heat an indoor griddle or pan over high heat. Drizzle about 1 tbsp extra virgin olive oil to coat bottom of pan. (See notes if you prefer to use an outdoor grill).

Add the chicken and cook for 3 to 5 minutes on each side or until done (chicken's internal temperature should register 165 degrees F).

In the last couple minutes or so of cooking, top each piece of chicken with a bit of the basil pesto then add a mozzarella slice on top.

Remove from heat. Add fresh basil leaves and tomato slices on top of each chicken piece and finish with a little balsamic reduction (or balsamic glaze). Finally, sprinkle fresh basil ribbons and serve!

Nutrition

• Calories: 220 kcal
• Saturated Fat: 4.4 g
• Trans Fat: 0.1 g
• Cholesterol: 95 mg
• Sodium: 310.8 mg
• Total Carbohydrate: 1.8 g
• Dietary Fiber: 0.4 g
• Total Sugars: 1.1 g
• Protein: 30.7 g