Happy Friday! I’m back with another easy, yet delicious recipe for you guys, Caprese Chicken. Caprese is one of my favorite salads, so when I came across this gem of a recipe on The Novice Chef, I knew I had to try it. You can get the detailed recipe at the link above, but here’s my quick rundown.
First, half 2 pints of cherry tomatoes, set aside.
Next, season your chicken with salt and pepper. Cover and cook for 10 minutes, flip, and cook the other side. The recipe calls for 4 skinless chicken breasts, but my bf only likes thighs, so that’s how I rolled with this one.
While the chicken is doing it’s thing, add 2-3 cloves of garlic to a tablespoon of olive oil, and cook for about a minute. Then add the tomatoes and cook for 5 minutes over medium heat. Once cooked, stir in 10 large leaves of basil (chopped), and set aside.
Now for the cheesy goodness! Once you’re sure the chicken is cooked through, add sliced mozzarella to the top (yuuuuuum), and cover with the tomato mixture. Put a lid on and heat it for a couple of minutes, just long enough to let the cheese melt.
And there you have it, Caprese chicken, simple and delicious! Just top with a drizzle of balsamic vinegar and you’re good to go.
Sound good? What do you guys think? Anybody else a cheese freak like me?