Balsamic Caprese Chicken

Name: Balsamic Caprese Chicken
Yield: 6 servings
Ingredients: 2 plum tomatoes, diced; ¼ cup (60 mL) packed fresh basil leaves, sliced (about 10 leaves); 1 garlic clove, pressed; 2 tbsp (30 mL) olive oil, divided; ¼ tsp each salt and pepper, divided; 3 chicken breasts (about 1.25 lbs/ 575 g) sliced in half to make 2 thinner breasts each; ½ tsp (2 mL) Italian seasoning; 8 oz (250 g) fresh mozzarella cheese, sliced; ¼ cup (60 mL) balsamic glaze or ½ cup (125 mL) balsamic vinegar; Spring lettuce mix or arugula for serving, optional

Prep 15 min

Cook 15 min

Ready in 30 min

Easy, quick, and flavorful bruschetta chicken is the perfect and light weekday meal.

Ingredients

2 plum tomatoes, diced
¼ cup (60 mL) packed fresh basil leaves, sliced (about 10 leaves)
1 garlic clove, pressed
2 tbsp (30 mL) olive oil, divided
¼ tsp each salt and pepper, divided
3 chicken breasts (about 1.25 lbs/ 575 g) sliced in half to make 2 thinner breasts each
½ tsp (2 mL) Italian seasoning
8 oz (250 g) fresh mozzarella cheese, sliced
¼ cup (60 mL) balsamic glaze or ½ cup (125 mL) balsamic vinegar
Spring lettuce mix or arugula for serving, optional

Directions

Preheat the oven to 400°F (200°C).
Combine the tomatoes, basil, garlic, 1 tbsp (15 mL) of olive oil, and 1/8 tsp (.5 mL) each of the salt and pepper in a medium sized bowl. Toss to combine; Set aside.
Heat the 12" (30-cm) Cast Iron Grill Pan Skillet over medium-high heat for 3-5 minutes. Season the chicken with the remaining olive oil, Italian seasoning, salt and pepper.
Grill the chicken for about 5 minutes to develop dark golden brown grill lines. Flip the chicken, then transfer to the preheated oven and bake for 7-9 minutes, or until the internal temperature is 165°F (74°C). Remove and place a slice of cheese on each chicken breast.
To serve, place the chicken on top of the lettuce, if using. Top with the tomato mixture and drizzle with the balsamic glaze.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 410, Total Fat 21 g, Saturated Fat 8 g, Cholesterol 145 mg, Sodium 390 mg, Carbohydrate 11 g, Fiber 0 g, Sugars 8 g (includes 5 g added sugar), Protein 42 g

Cook's Tips:

To make your own balsamic glaze, heat ½ cup (125 mL) vinegar in small saucepan over medium-low heat until it simmers. Continue to simmer over medium-low heat for about 12-15 minutes, or until reduced by about half and it coats the back of a spoon. (Be careful not to have the heat up too high or it can scorch).

You can make this on a grill outside as well. Follow the same directions and grill over medium high with the grill-lid closed, flipping once until cooked through, about 10 minutes.

If you have time, let the chicken marinate in the oil, salt and pepper for an hour or 2 in the refrigerator to help season the meat.