One of my favorite smells is olive oil and garlic sauteing in a pan. OMG! YUM!
I was looking for yet another thing to do with chicken. Searching on Pinterest one afternoon I found this. I looked around at my pantry and fridge and found everything except the basil (and my wonderful husband fixed that and stopped and got me a plant on his way home from work). I didn’t have any buffalo mozzarella either so I used the block style mozzarella and it worked just fine (but next time I will get the buffalo for sure).
Using my cast iron I got to work. I also cooked some sides of corn and string beans. 30 minutes and I had a yummy dinner.
Let me tell you that this is quick, flavorful, and EVERYONE liked it! A crowd-pleaser in my house and an easy weeknight dinner I could make with time to spare.
CAPRESE CHICKEN RECIPE
- 4 skinless chicken breasts
- kosher salt & freshly ground black pepper
- 2 tablespoons olive oil, divided
- 3 large garlic cloves, minced
- 2 pints cherry tomatoes, halved
- 10 large basil leaves, finely chopped
- 8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
- balsamic vinegar, to taste
- Salt and pepper both sides of the chicken breasts and set aside.
- In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
- Remove chicken and place on a plate and cover with foil. Add remaining 1 tablespoon of olive oil to sauté pan. Add garlic and cook for about 1 minute, or until fragrant, scraping up all the little bits of chicken left in the pan.
- Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Stir in basil and quickly place chicken back in pan. Top each chicken breast with 2 slices of mozzarella.
- Cover pan with lid and let the mozzarella melt, about 1-2 minutes. Drizzle with a splash of balsamic vinegar and serve immediately!