Chicken Caprese

Chicken Caprese
Chicken Caprese

I recently visited with my sister Heidi and she gave me an abundance of veggies! In this recipe I used some of her beautiful fresh tomatoes…so delicious! If you like Caprese Salad (the combination of fresh tomatoes, mozzarella and basil) you’re going to love this Chicken Caprese. I used smoked mozzarella and topped the chicken with sweet onions sautéed in a balsamic-honey sauce. Very light and very tasty…

Chicken Caprese
4 boneless chicken breasts
2 tablespoon extra virgin olive oil
1 vidalia onion, diced
2 garlic cloves, minced
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
2 tablespoons Balsamic vinegar
2 tablespoons honey
3/4 cup chicken stock
2 tablespoons cold butter
2 fresh tomatoes, sliced
smoked mozzarella slices
bunch basil leaves

In a large skillet, heat one tablespoon olive oil on medium-high. Add the chicken and brown on each side 4 minutes. Remove chicken to a platter and cover with aluminum foil. In the same skillet, add the second tablespoon of olive oil, the diced vidalia onions, minced garlic, rosemary, thyme and season with salt and pepper (to taste). Sauté onions for 8 minutes until tender.

Add the balsamic vinegar, honey and chicken broth. Bring to a boil, reduce heat and simmer for 5 minutes. Add the two pats of cold butter. Place the chicken breasts back into the skillet and spoon sauce all over breasts. Heat through.

To serve: Place chicken on plate; top each breast with two slices of tomatoes, basil leaves, mozzarella cheese and spoon balsamic-honey sweet onions on top. Enjoy!

This recipe was adapted from ‘Balsamic-Glazed Chicken’ seen in Rachael Ray 365:No Repeats

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