This recipe is well, delicious! I have seen it posted plenty of times online and I wanted to give it a go for myself. I grabbed all the ingredients I “thought” I would need and gathered all the others I already had at home. The thing that I loved most about this recipe is that it was easy to cook and that it had great flavors. I am a huge fan of Caprese Salads and this just let me add a protein to it. Give it a try and let me know what you think!
4 skinless chicken breasts
salt and pepper to taste
1/2 tablespoon of garlic powder
1/2 tablespoon of Italian seasoning
2 tablespoons olive oil,
divided 3 large garlic cloves, minced
2 pints cherry tomatoes, halved
A bout a handful of large basil leaves, finely chopped
8 oz. fresh mozzarella, sliced
balsamic vinegar, to taste (optional)
Season both sides of the chicken breasts with salt, pepper, garlic powder and Italian seasoning and set aside.
Note: You can also pound out each of your chicken breast which can reduce your cooking time. I will probably do this the next time around so that each chicken breast gets a little more flavor with each bite.
Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (the internal temp of the chicken should be 165°F).
While your chicken is cooking, in another pan over medium-high heat, warm your remaining tablespoon of olive oil. Add garlic and cook for about 1 minute, (as I always add, do not let it brown or it will taste bitter).
Add your tomatoes and continue sautéing until the tomatoes skin starts to soften. I like to let the tomatoes burst to let some of the flavor evolve as well.
Remove from heat and stir in basil. Set aside.
Now, you can drizzle with a bit of balsamic vinegar (optional) and enjoy!