Chicken A La Caprese

When tomatoes are in the height of their growing season, and my basil is almost a tree, I get fresh mozzarella, some hard salami and often make a meal out of it.  Yumm.  Here’s one that with produce coming from all over the country and the world will let me enjoy Caprese all year long, with the boost of a chicken breast.  Protein and produce, great flavors mixed together.  This is a dinner I would serve to “company” in a flash because it’s tasty and pretty on the plate.

Ingredients:

• 4 boneless, skinless chicken breasts
• Sea salt and fresh ground pepper
• 2 teaspoons of olive oil
• 3 garlic cloves minced
• 2 little baskets of cherry tomatoes washed and halved
• 10 large basil leaves finely chopped
• 8 ounces fresh mozzarella sliced about ½ inch thick
• Balsamic vinegar

Directions:

1. Salt and pepper both sides of the chicken breasts
2. Heat 1 teaspoon olive oil in a large pan over medium high heat.
3. Add chicken, cover and cook for about 10 minutes.
4. Turn the chicken over and continue cooking until done
5. While chicken is cooking in a medium pan heat the other teaspoon of olive oil. 
6. Add garlic and cook until the garlic is fragrant, about 1 minute
7. Add tomatoes and continuing sautéing until tomato skins start to soften - about 5 minutes. 
8. Remove from heat, stir in basil and set aside.
9. When chicken is done place 2 slices of mozzarella cheese on each chicken breast.
10. Pour tomato mixture on top.
11. Cover pan to allow the cheese to melt (about 1 minute)
12. Drizzle with balsamic vinegar and serve immediately

Nutrition:  Makes 4 servings each with around

• 310 calories and
• 33 grams protein