Caprese Chicken

I keep telling myself to post, and I keep putting it off. Next thing you know, it has been over a week since I made the dish I have been meaning to post. However, I finally decided to write this post because I should be studying, and instead I am finding ways to procrastinate.

Back to the food.

This dish is so elegantly simple. Fresh basil, tomatoes, and mozzarella are especially key. It makes a difference and makes the dish so much better. A good caprese salad is a treat, and when I meshed it with some chicken breasts, it turned out superb.

What you may realize after reading this post is that I will not be posting nutritional information. That is because this recipe depends on what size of chicken breast you want to use. I normally go for smaller ones, but at the store I could only find large chicken breasts. So depending on your chicken preference, your nutritional information may change. Also if you really love cheese, feel free to add more of the mozzarella.

With that being said, let's get to the actual good part.

Caprese Chicken

Ingredients

2 chicken breasts, skinless and boneless

1 pint cherry tomatoes, chopped

at least 2 oz. fresh mozzarella cheese, sliced

2 garlic cloves, minced

5 fresh basil leaves, chopped

balsamic vinegar, to taste

ground black pepper, to taste

Directions

1. In a large pan, spray or add oil, and cook the chicken breasts over medium heat for 5 minutes each side covered, until done.
2. Spray a second pan, and over medium heat, cook garlic for 1-3 minutes until fragrant.
3. Add the tomatoes with the garlic and cook until the tomatoes start to wrinkle.
4. Remove the tomatoes from the heat and stir in the basil.
5. Once the chicken is done, add sliced mozzarella on top of each breast and cover until the cheese melts.
6. Remove from heat, cover with the tomatoes, and serve immediately.