Caprese Chicken Dinner

I love this dish! Why? Chicken breasts. They’re lean, versatile and delicious. Tomatoes and mozzarella and basil. These three are a delicious combo and beautiful on the plate. Balsamic reduction. The balsamic and honey dressing really ties the dish together with fragrance, flavor, and color. It feels like a fancy Italian dish, but it really is an easy, quick, one-pot (hello easy clean up!) masterpiece! Some flavors just meld well together: like peanut butter and jelly, bacon and eggs, oil and vinegar, AND tomatoes and mozzarella! My kids did eat this dinner. Only one of them picked around the basil (MOM! IT’S GREEN AND WEIRD!) One day they will see the error of their ways. I hope you enjoy this easy, healthy weeknight or weekend dinner. It could be a great option for a date night too!

INGREDIENTS

·       1/2 cup balsamic vinegar + 1 tbsp

·       1 tablespoon honey + 1 tsp

·       4 boneless, skinless chicken breasts

·       1 teaspoons kosher salt

·       ½ teaspoon ground black pepper

·       2 tablespoons extra virgin olive oil

·       1 cup diced red onion

·       4 cloves garlic, minced (about 4 teaspoons)

·       4 cups sliced tomatoes: halved cherry or grape tomatoes, (2 pints)

·       ¼ teaspoon dried thyme

·       1 cup mozzarella pearls, (scant 1 cup) or 1 cup block mozzarella cheese cut into bite-sized cubes

·       ¼ cup tightly packed fresh basil leaves, thinly sliced

DIRECTIONS

1. In a small saucepan, combine the balsamic vinegar and honey. Simmer over medium- low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes. Remove from the heat and set aside.

2.  While the balsamic reduces, option to pound your chicken breasts down to an even ½ inch thickness for even cooking. Then season with salt and pepper.

3.  In a large skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot but not smoking, add the chicken breasts. Let cook undisturbed for 4 minutes, or until lightly browned.

4.  Flip and cook an additional 3 minutes. The chicken should reach 165 degrees F at the thickest part. If it needs additional time, flip and continue cooking for a few minutes on each side, until done. Cooking time will vary. Remove to a plate.

5.  Without wiping out the pan, reduce the skillet heat to medium. Add a tablespoon of oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks.

6. Add the garlic and let cook 30 seconds, just until fragrant.

7. Add the tomatoes, thyme, and 1 tablespoon balsamic vinegar, 1 teaspoon honey, a little salt and pepper. Increase the heat back to medium high and cook until the tomatoes begin to soften, about 2 minutes.

8. Return the chicken to the skillet, and scatter the mozzarella throughout. Cover the pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melted.

9. Uncover, drizzle the balsamic reduction over the top, and sprinkle with the fresh basil. Serve warm over mixed greens or on it’s own, maybe with a side of fresh sourdough, and ENJOY!!