Thursday, September 15, 2016

CAPRESE CHICKEN - Pollo alla Caprese

If you are familiar with a Caprese salad, this is a warm main course version with chicken. It's also an easy one-pot meal. You can add a green salad and a side of roasted potatoes or pasta, if you prefer.


3 to 4 boneless chicken breasts
Sea salt and freshly ground black pepper
1 T (15 ml) extra-light olive oil
2 cloves garlic, minced
⅓ cup (75 ml) white or red balsamic vinegar
2 cups (500 ml) cherry or grape tomatoes, cut in half
10 to 12 large basil leaves, chiffonade (stacked and rolled up like a cigar and cut into strips)
Mozzarella cheese, sliced

Cut each chicken breasts in half, lengthwise.
Season to taste with salt and pepper.

In a large skillet over medium-high heat, heat the oil.
Cook chicken until golden brown, about 5 to 6 minutes on each side.
Transfer chicken to a platter and set aside.

Add garlic to skillet and sauté one minute.
Add balsamic vinegar to skillet and stir with a wooden spoon.
Add tomatoes and simmer for 2 to 3 minutes, but no longer.
Return chicken to skillet and top each with a slice of mozzarella.

Turn off heat, cover with a lid, to let cheese melt.

Spoon chicken onto a platter and spoon tomatoes and sauce on top.
Sprinkle with basil and serve.


Serves 2 to 4

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