This has been my summer of all things “caprese”.
Moving in nextdoor to my long-time favorite Italian market has basically meant that my fridge is pretty much always stocked now with fresh mozzarella, beautiful red tomatoes and fresh basil. Whether that turns into paninis, salads, little appetizers, or of course, pastas — the classic “caprese” combination has proven this summer to be the one meal that I can enjoy again. And again. And again.
So after lots of paninis last week, I decided to transition this week to a simple “chicken caprese” meal this week. It really couldn’t be simpler. Just saute or grill some chicken breasts, and then top them with tomatoes, mozzarella, basil and a (really easy!) balsamic reduction. SO GOOD. And fresh. And healthy. And b-e-a-utiful!
What are some of your favorite ways to go “caprese”?
- 2 Tbsp. olive oil
- 2 boneless, skinless chicken breasts, pounded to uniform thickness
- 1/2 cup good-quality balsamic vinegar
- 2 cups grape or cherry tomatoes, halved
- 1 cup fresh mozzarella, torn into small pieces
- 1 cup lightly-packed fresh basil, torn
Heat oil in a large skillet over medium-high heat. (You will know that it is ready when the oil is shimmering, or it sizzles when you place a drop of water in the oil.) Add the chicken and cook for 3-4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove chicken and set aside.
Heat balsamic vinegar in a small saucepan over medium-high heat until boiling. Reduce heat to medium-low and simmer for 10-15 minutes until reduced by half. Remove and set aside.
Plate the chicken, then top with sliced tomatoes, mozzarella and basil. Drizzle with the balsamic reduction. Serve warm.
You can also pop this under the broiler for a minute or two (keep an eye on it!) to melt the mozzarella and warm up the tomatoes! Just be sure to add the basil after you broil.