I absolutely love caprese salad. It combines some of my favorite things: vinegar, tomatoes, and cheese. After trying my hand at making a fruit and balsamic reduction for a pork loin once, I started wondering how else I could incorporate one of my favorite vinegars into the meal rather than just leaving it to hang out with the salads and appetizers.
This Chicken Caprese Dinner is a quick dinner idea born on a night when my pantry was nearly as empty as my patience (and my bank account), and I had tomatoes that needed to be eaten before they went bad.
2 chicken breasts
salt and pepper to taste
1 package or 8-10 oz of grape tomatoes, halved
1/3 cup balsamic vinegar
3-4 leaves fresh basil (2 tsp if dried)
- Preheat oven to 350° F.
- Lightly coat chicken in olive oil and season with salt and pepper on both sides. Roast on a sheet pan in the oven to 30-35 minutes or until done.
- Meanwhile, bring balsamic vinegar and garlic to a boil in a sauce pan over medium-high heat. Simmer on low and reduce by half.
- Add basil and tomatoes. Cook until warm throughout.
- Cover chicken breasts with mozzarella cheese and finish cooking in the oven until chicken is cooked and cheese is melted.
Serve with the balsamic vinegar and tomato mixture spooned over the cheesy chicken. Fresh steamed green beans and crispy french bread are my favorite sides with this.