I just made this last weekend. Salt and pepper chicken with fresh mozzarella, tomato, basil & balsamic reduction. It's one of my fave plates I've ever made.
Blue Ribbon Recipe
This recipe is a Caprese salad with a chicken breast added... and the chicken is a yummy addition. It tastes like summer and is a great dish to make with tomatoes and basil when they're abundant. The balsamic vinegar reduction drizzled on top is slightly thicker than if you didn't reduce it and adds a pop of sweetness to the dish. The marriage of flavors in this easy dinner is wonderful. Pretty when presented, this is a restaurant-quality meal.
Pour balsamic into a pan. Bring to a boil and turn to a 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). Be careful not to let it boil; just simmer or it will burn. You will know when this is done when it coats the back of a spoon.
Sprinkle both sides of all chicken breasts with salt, pepper, and a pinch of flour.
In a medium saucepan, heat 1/2 the butter and oil on medium heat (for the first batch of chicken). Saute 3 pieces of chicken at a time for 5 min each side. Once the first batch is done, place chicken on a baking tray. Repeat the process for the second batch.
Put the tray in the oven for about 30 minutes - checking the internal temperature until it reaches 180 (safe temperatures for chicken breasts are 165, but I'm EXTRA CAREFUL lol).
Once temp is acquired, remove from oven and let rest until slightly warm. Place mozzarella, tomato, and basil on top. Drizzle reduction on top. AND I BET YOU WILL HAVE MORE THAN ONE!
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