Caprese chicken

If you like that crispy cheese that oozes out of your grilled cheese and gets all crispy on the edge, then you're going to LOVE this chicken caprese.

Its coated in parmesan and that turns into this crispy cheesy goodness on the chicken, top that with tomato, basil and a dreamy balsamic reduction and dinner is served!

Once tomatoes come into season, I really feel like I never get tired of this combo, on bread, on chicken, with shrimp, on pizza...I mean really on anything!

The key here is to not cook the chicken over too high a heat, otherwise your cheese will brown before your chicken cooks. I do the first side on medium or just a tad above medium, and by the time your cheese is browned your chicken is almost cooked through. Then you can raise the temp to med/high when you flip the chicken over. You also need to use a non stick skillet for this because of the cheese crust.

This chicken also makes an amazing sandwich!


Caprese chicken

Serves 4

Total cook time 45 minutes

4 boneless skinless chicken breasts pounded thin

1 cup shredded parmesan cheese

1 Tb olive oil

1/2 cup chicken broth

1/2 cup balsamic vinegar

2 Tb honey

1/2 tsp chili flakes

1/4 tsp salt

3 garlic cloves minced

fresh basil

1 tomato

1 cup halved cherry tomatoes

Season each chicken breast with salt and pepper.

Put the parmesan in a shallow dish and coat each piece of chicken in the cheese, pressing down to adhere it to the chicken.

In a small bowl combine the broth, vinegar, honey, chili flakes and salt. Whisk well to combine the honey into the mixture.

Over medium, heat the oil in a non stick skillet. Place the chicken in the pan and don't move them around, let them go for about 8 minutes then check to see if they are golden. Once they are golden turn over and raise your heat to medium/high and cook the second side until golden and crisp.

Take the chicken out add the garlic and sautee for about a minute just to release the oils.

Pour in the vinegar mixture and let it reduce for about 3-5 minutes.

Top each breast with a slice of tomato, some fresh basil and drizzle the sauce over the top. I like to shave some parmesan over the top as well.


Recent Posts

See All