"Caprese" chicken stacker... w reduced balsamic :P

Stephanie Beacham

By
@babeecakes

I just made this last weekend....S&P chicken with fresh mozzarella, tomato, basil & balsamic reduction.. Its one of my fav plates I've ever made---


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Comments:

Serves:

6

Prep:

5 Min

Cook:

25 Min

Method:

Pan Fry

Ingredients

2 Tbsp
butter
1/2 Tbsp
olive oil
6
boneless chicken breasts (washed)
1/4 c
balsamic vinegar
6 slice
(ball of fresh mozarella)
6 slice
washed tomato
12
fresh basil leaves
salt & pepper
2 Tbsp
all purpose flour

Directions Step-By-Step

1
preheat oven to 350.
2
pour balsamic into a pan, bring to a boil and turn to low immediately. simmer until reduced to half ** let me warn you, the vent better be turned on or the vinegar smell will get to ya-- lol ;)
3
In a medium sauce pan, heat 1/2 the butter and oil on medium heat (for the first batch of chicken). sprinkle both sides of all chicken breasts with salt, pepper, and a pinch of flour.
4
saute 3 pieces of chicken @ a time for 5 min each side. once first batch is done, place chicken on baking tray. Repeat process for second batch.
5
put tray in oven for about 30 minutes- checking internal temperature until it reaches 180 (safe temperatures for chicken breasts are 165, but i'm EXTRA CAREFUL lol).
6
Once temp is acquired, remove from oven and let rest until slightly warm. place mozzarella, tomato, & basil on top. drizzle reduction on top. AND I BET YOU WILL HAVE MORE THAN ONE!!! ;D

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