Chicken Caprese | Italian Cooking | Recipes | Gourmet | In the Kitchen | Patrick Evans

Chicken Caprese

2 chicken breasts, pounded thin
4 slices fresh mozzarella
1 tomato, thickly sliced
1 oz pesto
2 cloves garlic
2 tablespoons olive oil
1 tablespoons butter
balsamic glaze
fresh basil, coarsely chopped
salt and pepper

Salt and pepper the chicken. Sauté chicken breasts in butter and olive oil over medium, browning on each side. After flipping the chicken, add a spoonful of pesto to each breast and spread it evenly over each piece. Continue to sauté chicken, top chicken breasts with slices of mozzarella and cover for 3-4 minutes until the mozzarella begins to melt. Then add tomato slices, top with chopped basil. Remove from heat, plate, and dress with a drizzle of balsamic glaze, serve immediately.

Serves 2
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