Chicken Caprese

Name: Chicken Caprese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 5 tbsp Balsamic Vinegar; 1 tsp Honey; 1½ lb Chicken Breast; 1 tsp Salt; ½ tsp Black Pepper; 2 tbsp Olive Oil; 2 Tomatoes; 5½ oz Mozzarella; 4 oz Arugula; ½ oz Fresh Basil; 1 Ciabatta

By Eatpace

Seared chicken breasts are topped with tomato, fresh mozzarella, basil and balsamic glaze, with a green salad alongside. The glaze reduces while the chicken cooks.

Total: 35 min; 15 prep · 20 cook
Serves: 4; Scale it below
Calories: 494; kcal per serving
Protein: 50g; per serving

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Chicken cutlets topped with tomato, mozzarella, basil and balsamic glaze, with arugula and bread.

35 min

Method

6 steps 15 min prep · 20 min cook

Prep

Step 1. Simmer most of the Balsamic Vinegar with the Honey in a small saucepan over medium-low heat until lightly syrupy, about 5 minutes. Remove from the heat; it will thicken as it cools.
Step 2. Meanwhile, pat the Chicken Breast dry and season both sides with most of the Salt and all the Black Pepper.

Cook

Step 3. Heat half the Olive Oil in a large skillet over medium-high heat. Sear the chicken until golden underneath, about 4 minutes; turn and cook until golden on the second side, about 3 minutes.
Step 4. Top the chicken with the Tomato and Mozzarella. Cover and cook over low heat until the cheese softens and the chicken has no pink inside, about 3 minutes. Take off the heat.

Finish & serve

Step 5. Meanwhile, toss the Arugula with the rest of the Olive Oil, Balsamic Vinegar and Salt.
Step 6. Drizzle the chicken with the glaze and scatter the Fresh Basil over it. Serve with the salad and Ciabatta.

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Tips

Good to know

Check the thickest part of each cutlet with a thermometer; chicken is safe at 165°F.

Swap it

Use baby spinach instead of arugula for a milder salad.

Leftovers

Refrigerate chicken and salad separately for up to 3 days, and reheat the chicken until hot.

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