Thursday, July 19, 2012

Caprese Chicken

I've been a little absent lately, but there hasn't been much cooking lately in my house.  Its been hot and, without air conditioning, the want to cook is missing.  When I have cooked, its been a lot of basics or things you've seen already: chicken tikka masala, enchilada casserole, chocolate mousse, and some pork stir fry (which I might share soon).

One of my favorite combinations for summer is tomatoes and basil, so when I came upon a recipe for Caprese Chicken, I had to try it.  I don't have a grill, so I had to come up with some alterations for this recipe.  It has cool, creamy cheese with fresh, bright basil on warm chicken with a zingy balsamic glaze.

Caprese Chicken
adapted from: Add A Pinch

  • 1 pound boneless, skinless chicken breast
  • 1 pound fresh mozzarella cheese
  • a handful of basil leaves
  • 1 or 2 tomatoes
  • 1/2 cup balsamic vinegar
  • salt and pepper
  • olive oil
  1. Preheat the oven to 350 degrees.  Drizzle olive oil on chicken breasts and sprinkle with salt and pepper.  Bake until thoroughly cooked, 30-40 minutes.
  2. Slice mozzarella cheese and tomatoes about 1/4 to 1/2 inch thick.
  3. Heat balsamic vinegar in a small sauce pan or saute pan over medium-high heat until it starts to bubble.  Turn heat down to medium and simmer until the vinegar reduces down and becomes much thicker, between 5 and 10 minutes.  Remove from heat.
  4. Start to build your caprese chicken stack: place mozzarella, tomato, and one or two basil leaves on top of the chicken breast.  Drizzle balsamic glaze over chicken and enjoy!


  1. Oh yea....definately going to try this one out!

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