Caprese chicken -

Caprese chicken

This caprese chicken with roasted tomatoes is easy and quick to make. Serve it with buttered noodles or a green salad for a simple, flavorful weeknight meal.

Course Main Dish

Cuisine Italian

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 498kcal

Author Ann Otis

Ingredients

1 lb plum tomatoes, cut into quarters
2 tablespoons olive oil, divided
kosher salt
freshly ground pepper
4 6 oz chicken breasts or 2 large chicken breasts, sliced horizontally into cutlets
6 ounces fresh mozzarella cheese, cut into 4 slices
1/3 cup balsamic vinegar no need to use the expensive stuff here.
1 tablespoon granulated sugar
1/4 cup chopped fresh basil

Instructions

Preheat the oven to 400 degrees F and line a small baking sheet with parchment paper. Add the quartered tomatoes to the baking sheet, drizzle with olive oil, and season with salt and pepper. Spread into a single layer.
Roast tomatoes for 30-40 minutes until soft and beginning to brown.
While the tomatoes are roasting, cook the chicken and make the balsamic reduction. Pour the balsamic vinegar into a small saucepan and whisk in the sugar. Bring to a boil, reduce heat to medium-low and simmer, stirring frequently, until thickened slightly and reduced by about half. About 5 minutes. Don't reduce it for too long, it will thicken as it cools.
Sprinkle chicken with salt and pepper on both sides. Heat a tablespoon of olive oil in a large oven-safe skillet over medium heat. Sear the chicken on one side until golden, about 4 minutes. Turn and cook 3-4 minutes longer, until just about cooked through (a meat thermometer should register 160-165F).
Place a mozzarella slice on top of each piece of chicken, and add the roasted tomatoes to the pan. Broil 2-3 minutes until the cheese is melted and the tomatoes are a little charred.
Drizzle with balsamic reduction, and sprinkle with chopped fresh basil. Serve over noodles, or with a green salad.

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