Description
This caprese chicken cooked in a skillet and topped a honey balsamic reduction and fresh basil is the perfect way to use fresh summer tomatoes.
Yield: 4servings | Serving Size: 1piece chicken, 1/4 veggies and cheese
Ingredients
1/2cup plus 1 tablespoonbalsamic vinegar, divided
1tablespoon plus 1 teaspoonhoney, divided
4smallboneless, skinless chicken breasts (24 oz)
1¼teaspoonskosher salt, divided
½teaspoonground black pepper, divided
2tablespoonsextra virgin olive oil, divided
1smallred onion, diced (about 1 cup)
4clovesgarlic, minced (about 4 teaspoons)
4cupssliced tomatoes: halved cherry or grape tomatoes, (2 pints) or ½- inch- diced peak season plum or other garden tomatoes
¼teaspoondried thyme
4ouncespart- skim mozzarella pearls, (scant 1 cup) or 4 ounces block- style part- skim mozzarella cheese cut into bite-sized cubes
¼cuptightly packed fresh basil leaves, thinly sliced
Instructions
In a small saucepan, combine ½ cup of the balsamic vinegar and 1 tablespoon of the honey. Gently simmer over medium- low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes.
