How To Make Chicken Caprese
In this chicken caprese dish, we’ve combined pan-fried chicken with the fresh and earthy taste of a fresh caprese salad. Cook this up in under 30 minutes!
Serves:
Ingredients
- 2tbspolive oil
- 2chicken breasts,skinless, boneless
- ½cupbalsamic vinegar
- 2cupsgrape tomatoes
- 1cupmozzarella,fresh, torn
- 1cupfresh basil,lightly-packed, torn
Instructions
Chicken:
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Heat the oil in a large skillet over medium-high heat.
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Add the chicken, then cook for 3 to 4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove the chicken and set aside.
Balsamic Reduction:
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Heat the balsamic vinegar in a small saucepan over medium-high heat until boiling.
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Reduce the heat to medium-low, then simmer for 10 to 15 minutes until reduced by half. Remove and set aside.
To Assemble:
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Plate the chicken, then top with the sliced tomatoes, mozzarella and basil.
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Drizzle with the balsamic reduction, serve warm, and enjoy!
Nutrition
- Calories: 676.98kcal
- Fat: 42.54g
- Saturated Fat: 13.91g
- Trans Fat: 0.18g
- Monounsaturated Fat: 20.24g
- Polyunsaturated Fat: 5.45g
- Carbohydrates: 19.21g
- Fiber: 2.29g
- Sugar: 14.75g
- Protein: 50.92g
- Cholesterol: 155.60mg
- Sodium: 484.90mg
- Calcium: 358.03mg
- Potassium: 947.04mg
- Iron: 2.92mg
- Vitamin A: 247.18µg
- Vitamin C: 26.13mg
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