4 years ago1,000+ Views
This looks like you spent a lot more time cooking that you did! Perfect end of the summer dinner. Ingredients 1 lb skinless boneless chicken breasts, cut into 4 fillets 1 pint cherry tomatoes, halved 1 cup fresh basil leaves, chopped 4 oz fresh mozzarella, sliced into 8 slices 2 tbsp light butter 4-5 cloves garlic, minced 1-2 tbsp fat free chicken broth Approx. 2 tbsp balsamic vinegar Salt & pepper to taste Directions: Melt 1 tbsp butter in a large, nonstick skillet over medium high heat. Generously season chicken breasts with salt and pepper. Add chicken to pan, cover, and sauté about 5-8 minutes per side, or until chicken is thoroughly cooked through. While chicken is cooking, melt remaining tbsp of butter in another nonstick skillet over medium high heat. Add the minced garlic, cherry tomatoes, and 1-2 tbsp chicken broth, and cook, stirring occasionally, until tomatoes begin to soften and wrinkle, about 5-8 minutes. Stir in the basil and turn off the heat. Once chicken is cooked through, turn heat to medium, top each piece with two slices of the mozzarella, pour the tomatoes over the top of the chicken, cover and cook just until mozzarella is melted, about 2 minutes. Place on serving plates, and top with a drizzle of balsamic vinegar. Recipe and photo via laaloosh.com
Caprese salads were always my favourite (until I discovered cobb salads and caprese now sits in second place) but I'd never thought of putting them with chicken!
@flymetothemoon, it was, but I think I'd drizzle a little great olive oil just to give it some oomph! In fact, next time I might use olive oil in place of the butter.
Anything caprese :) This sounds like a great light dinner!