Today is the last day of February, also Leap Day, and I am posting my last recipe of the month and it’s a good one!
If you’ve been following me along on Kaylan’s Kitchen you’ve probably seen my Caprese Panini that I’ve posted and I’ve got another caprese recipe for you! I love anything and everything caprese – fresh mozzarella cheese, thick slices of tomato, fresh basil leaves and a balsamic reduction. Just typing that is making my mouth water…bring on those flavors!
In this dish I build the caprese on a pan grilled chicken breast which creates a delicious, flavorful chicken dinner for those nights where chicken seems monotonous. Sometimes I love chicken for dinner but it seems that more often than not I get bored of chicken so I keep trying to find new ways to improve the plainness of a chicken dinner.
What I love about this dish is that it takes just a few minutes longer to make it than it does to cook a piece of chicken so it’s a super easy dish to make on a busy weeknight for dinner. It’s also just a little bit fancy AND, it’s such a healthy meal! It doesn’t need a heavy sauce, gravy or dressing, just a few fresh ingredients and you’ve got a delicious and healthy dinner that everyone is going to enjoy.
Let’s get started!
I cooked my chicken on a grill pan that I have, but any other skillet would work just fine if you don’t have a grill pan. Or a pan with a lid is a great option as well. Drizzle a little olive oil on your pan and start cooking the chicken over medium or medium-low heat. Sprinkle a little salt/pepper over the chicken for flavor.
As the chicken is cooking slice up the mozzarella cheese and tomato.
Flip the chicken when it’s definitely done on the first side because it won’t be flipped anymore after this. I always like slicing my chicken breast in half so I have thinner pieces which helps to cook the chicken quicker and more evenly. Once the chicken is flipped, add on the slices of tomato and then the mozzarella cheese. Cover the pan (I used foil). While the chicken is finishing up cooking, the tomato will soften and warm up, and the mozzarella cheese will warm up and melt. By covering the pan it allows the steam to melt the cheese and it helps keep the chicken moist and from over cooking.
Once the chicken is finished and the cheese is melted, remove the chicken from the pan and then drizzle the balsamic reduction over the whole chicken and top with fresh basil leaves.
And dinner is served!
Add a delicious side like green beans and you’ve got a complete dinner.
I absolutely loved this and will definitely be adding it onto my spring/summer rotation for dinner dishes. I like how easy it is to make and I feel like it’s a foolproof chicken dish, so if I wanted to make it for friends I wouldn’t be too worried about it being too dry. The flavor is very natural and tastes very fresh, which you can’t go wrong with!
- 2 Chicken Breast - sliced in half for 4 thinner pieces
- salt/pepper to taste
- 1TB Olive Oil
- 1 large Tomato
- Fresh Mozzarella ball
- Fresh Basil leaves
- Balsamic Vinegar Reduction (recipe below)
- Start by drizzle the olive oil in a grill pan or other skillet, sprinkle with salt/pepper to taste. Cook chicken on first side for about 4-5 minutes.
- Flip the chicken and let it cook about 2-3 minutes.
- While the chicken is cooking, slice up the tomato and mozzarella cheese into thick slices.
- After the chicken has been flipped and has cooked 2-3 min - put the slices of tomato over the chicken, and then top it with the mozzarella cheese. Cover the pan.
- Let this cook until the cheese is totally melted.
- Remove the chicken from the pan and top each piece with a little balsamic reduction, then with the fresh basil leaves. Each piece of chicken only needs about 1-3 teaspoons of reduction, it doesn't take much.
- Balsamic Reduction: 1 cup balsamic vinegar mixed with 1/4 cup honey - bring this to a boil and then let simmer about 10 minutes until it's reduced. That's the reduction.