Chicken Caprese
Seared chicken medallions baked with cherry tomatoes, fresh mozzarella, and basil. An easy one-pan meal that can be done in less than 30 minutes.
Notes: I use an oven safe pan for searing the chicken and baking it. If you don’t have an oven safe skillet just transfer the chicken and tomatoes to a baking dish before baking.
Chicken Caprese:
chicken breast, 2 med-lg breast
cherry tomatoes, 1-2 cups
fresh mozzarella, 6 slices
fresh basil leaves
salt and pepper (S+P)
extra virgin olive oil (EVOO)
balsamic glaze (to garnish)
Method:
Preheat the oven to 400°. Prepare the chicken, slice each breast into 3 medallions (slice downwards on a bias). Season each side with salt and pepper.
Preheat an oven-safe skillet on medium-high. Add some oil and sear the chicken medallions until golden but not fully cooked. Once seared on both sides, add the cherry tomatoes and saute for a minute before removing from heat. Sprinkle with fresh basil leaves and bake in the preheated oven for about 10 minutes.
While chicken is baking, slice the fresh mozzarella and chiffonade some more basil. After 10 minutes of baking, layer the mozzarella over chicken, drizzle with EVOO and S+P, then continue baking for another 5-10 minutes.
Remove from oven and garnish with basil. Serve with a drizzle of balsamic glaze and/or EVOO.
