December 24, 2014

caprese chicken

These were so good!!  Caprese salad is one of my favs so adding it to the top of chicken breast was a no brainer.  The whole family loved them!!  I served this with simple roasted brussels sprouts.

Servings 4-6
Total Time 25 minutes

  • 1 1/2 pounds chicken breast (about 6), pounded out to 1/2 inch thick
  • 1/4 panko bread crumbs
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 3 tablespoons olive oil
  • 1/2 pint grape tomatoes, halved
  • 8 ounces fresh mozzerela, sliced
  • 1/2 cup thinly sliced fresh basil
  • balsamic vinegar for drizzling

On a plate mix the bread crumbs, flour, salt, and pepper.

In a large cast iron skillet, over medium-high heat, add the olive oil .

Drudge the chicken breast through the flour mixture and place in the hot skillet.  Cook for 3 minutes per side, and then reduce the heat to medium, and continue cooking for another 10 minutes, or until the chicken is done.

Top the chicken with cheese, tomatoes, basil, and drizzle with the balsamic vinegar.  Enjoy!!! 

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