Caprese Chicken

The weather is finally changing here in Chicago.  I’m so glad.  Maybe fall has arrived.  I’m ready for the leaves to change and the temperatures to drop and to see pumpkins all over the place.  Let’s hope it stays like that.  So, It’s Thursday and as promised another chicken dish. I eat a lot of chicken and probably make it a few times a week so get ready to enjoy a lot of chicken recipes from me.

This is an Italian inspired dish.  My Dad was Italian and I grew up with so many amazing Italian dishes and so many delicious flavors.  This recipe is a mix of a classic Italian salad and an Italian seasoned chicken breast.  A simple dish with great flavors and a pretty presentation.  Check out this outstanding chicken recipe!

Caprese Chicken

Ingredients :
4 Chicken breasts, boneless and skinless
1 Large tomato, sliced
4 slices fresh mozzarella
1 T Olive oil
1 T Extra virgin olive oil (good quality)
2 t garlic powder
2 t onion powder
2 t Italian seasoning
2 t dried basil (or fresh)
Sprinkle: Salt and Pepper

Directions: Heat a sauté pan on high heat.  Season the chicken breasts on both sides with  salt, pepper, onion and garlic powder and Italian seasoning.  Add 1 T olive oil to the pan and add chicken breasts.  Cook for 7 minutes and flip over and cook another 7 minutes.  Cook until the chicken is no longer pink. Cooking times will vary depending on your chicken thickness.  Once chicken is fully cooked, lower the heat and top each piece of chicken with a slice of mozzarella and cover the pan with a lid. Cook 2-3 minutes until the cheese starts to soften.  Remove the lid and top with tomato slice and drizzle each tomato with the extra virgin olive oil then sprinkle with basil (Dried or fresh) and smidge of salt.  Serve immediately.

Note: You can make this ahead of time up till adding the tomato slice.  Keep in the pan covered.  When ready to eat, heat the chicken up on low slightly and finish it off with tomato slice, olive oil, basil and salt.  If you’d rather you can add the tomato to the top of mozzarella right away. I just don’t do that because I’m not a fan of warm or cooked tomatoes. I prefer it to be cold with a burst of freshness.  Similar to a piece of chicken with a caprese salad on top.

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