Baked Caprese Chicken with Balsamic Glaze

Remember my scrumptious Grilled Caprese Chicken from this summer?  Well here is my fall/winter version!  (I actually made this recipe last winter and never got around to blogging it.)  It’s equally as colorful and delicious, and it take no time at all to pull together.  It’s perfect for a weeknight meal, especially when you need to cheer yourself up.  The fresh basil along with slightly sweet balsamic glaze, creamy melted mozzarella, and bursts of grape tomatoes all create fireworks in your mouth.  Mmmm mmmm mmmm!  And, that’s all I have to say about that!

Start by preheating your broiler to high…

  • Pour some balsamic vinegar into a pan over medium-high heat.

  • Bring the vinegar to a boil.

  • Reduce the heat and let simmer for about 10 minutes, until the vinegar thickens.

  • Remove from the heat and set aside.
  • Meanwhile, heat a couple tablespoons of EVOO in a skillet over medium-high heat.

  • Season some thinly sliced chicken breasts with s&p.

  • Brown the chicken in the EVOO on both sides.

  • While the chicken cooks, halve some mozzarella balls and grape tomatoes, and chiffonade some basil.

  • Once the chicken is browned, place it in a baking dish.
  • Top the chicken with half of the basil, the tomatoes, and the mozzarella.

  • Drizzle the balsamic glaze on top.

  • Place under the broiler for a few minutes, until the cheese has melted.

  • Remove from the broiler and top with the remaining basil.

I served the chicken alongside a fresh salad.

Enjoy!

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Baked Caprese Chicken with Balsamic Glaze (serves 4)

INGREDIENTS:

  • ½ cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 pound of thinly sliced boneless, skinless chicken breasts
  • salt
  • ground black pepper
  • 1 cup basil chiffonade, divided
  • 1 pint grape tomatoes, halved
  • 1 cup bite-sized mozzarella (bocconcini), halved

DIRECTIONS:

  • Preheat your broiler to high.
  • Pour the balsamic vinegar into a small pan.
  • Place the pan over medium-high heat.
  • Bring to a boil, then reduce to a simmer.
  • Simmer for about 10 minutes, until thickened.
  • Remove from the heat and set aside.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat.
  • Season the chicken on both sides with the salt and pepper.
  • Brown the chicken in the olive oil, flipping once.
  • Place the chicken in a baking dish.
  • Top with half of the basil, the tomatoes, and the mozzarella.
  • Drizzle the reduced balsamic vinegar over the top.
  • Place under the broiler for a few minutes, until the cheese starts to melt.
  • Remove from the broiler and top with the remaining basil.

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