"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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1preheat oven to 350.
2pour 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 ;)
3In 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.
4saute 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.
5put 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).
6Once 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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