Caprese Chicken

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Course Main Dish

Servings 2

Ingredients

3 teaspoons extra virgin olive oil divided
1/2 pound 8 ounces chicken cutlets (see Notes)
2 garlic medium cloves minced
12 ounces grape tomatoes halved (see Notes)
2 tablespoons balsamic vinegar
3/4 cup 3 ounces shredded mozzarella cheese (whole or part skim)
4 to 6 basil leaves cut chiffonade-style or torn into pieces
Kosher salt and freshly ground black pepper

Instructions

Cover a small baking sheet with parchment paper. These cutlets fit well on my toaster oven baking sheet and I finish them off in the toaster oven broiler. You can also use a larger baking sheet and oven.
Season chicken lightly with Kosher salt and freshly ground black pepper.
Heat 1 teaspoon olive oil in a 10-inch skillet over medium-high heat. Add chicken cutlets and cook for 3 to 4 minutes per side until fully cooked (internal temperature of 165°F). Alternatively, you can grill the chicken until cooked. Transfer chicken to the prepared baking sheet.
In the same skillet, heat 2 teaspoons of olive oil over medium heat. Add garlic and stir for 1 minute. Stir in tomatoes, balsamic vinegar, Kosher salt and freshly ground black pepper. Cover and cook for 6 to 8 minutes until tomatoes are softened and almost jam-like.
Divide the tomato mixture over the cutlets and top with mozzarella cheese.
Place under the broiler for 2 to 3 minutes, or until the cheese is melted.
Top with basil before serving.

Notes

* I usually purchase boneless skinless chicken cutlets (or thinly sliced chicken breasts) for this recipe as I find them to be just the right thickness. You can also purchase boneless skinless chicken breasts and pound them until they’re about 1/4-inch thick. Try not to pound them too thin so you have holes.
* I recommend Sunset’s Sugar Bombs Grape Tomatoes on the Vine as they have a lot of flavor. If you shop at Wegmans, look for them in Wegmans packaging (they’re from Sunset). Can’t find them? No worries, look for other grape (or cherry) tomatoes.