Caprese Chicken
Though this recipe has all the flavors of summer, I enjoy it throughout the year. When tomatoes are not at their peak, add them on top of the cheese when you add it and let them cook for about six minutes. This brings out a bit more sweetness and never fails to delight. I like to finish this with a sprinkle of flakey salt and fresh ground black pepper.
Servings: 4
Calories: 402.36kcal
Equipment
Ingredients
- ¼ cup balsamic vinegar
- 2 tablespoons butter
- 1 tablespoon avocado oil
- 16 ounces boneless skinless chicken breast halved
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 8 ounces fresh mozzarella cheese
- 1 to mato sliced
- ¼ cup fresh basil chopped
Instructions
- Preheat the oven to 400° F.
- In a small saucepan, bring the balsamic vinegar and butter to a simmer over medium heat. Reduce heat to low and simmer until thickened, about 20 minutes. Set aside. (You can taste and add a little powdered sweetener if desired.)
- Meanwhile, heat avocado oil in a large oven-safe skillet over medium-high heat. Season chicken breasts with Italian seasoning, salt, and pepper.
- Cook the chicken until browned on both sides, about 3 minutes per side. Top with cheese and transfer to the oven.
- Bake until the cheese is melted, about 5 minutes. Add the tomato and cook for 1 minute more. If desired, you can broil until the cheese is golden and bubbly.
- Transfer to serving plates and top with the fresh basil. Drizzle with the balsamic sauce and serve immediately.
Nutrition
Calories: 402.36kcal | Carbohydrates: 5.7g | Protein: 37.17g | Fat: 24.89g | Saturated Fat: 12.12g | Cholesterol: 132.42mg | Sodium: 1123.83mg | Potassium: 553.39mg | Fiber: 0.65g | Sugar: 3.81g | Vitamin A: 927.51IU | Vitamin C: 5.84mg | Calcium: 310.02mg | Iron: 1.1mg