GARLIC BALSAMIC CAPRESE CHICKEN

Juicy caprese chicken, marinated in a garlic balsamic marinade, is baked to perfection with burst cherry tomatoes, melted mozzarella cheese, fresh basil!

Servings: 4

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

GARLIC BALSAMIC MARINADE

8 cloves garlic minced
1 large shallot minced
3 leaves fresh basil minced
1 tsp salt
1/2 tsp pepper
1 1/2 tsp Dijon mustard
1/4 cup balsamic vinegar
1/4 cup olive oil
3-4 boneless skinless chicken breasts

TOPPINGS FOR THE CHICKEN

1 pint cherry tomatoes left whole or sliced in half lengthwise
1 - 8 oz ball fresh mozzarella cheese sliced
leaves handful fresh basil sliced
balsamic glaze optional

Instructions

Chop garlic, shallots and basil. Add to gallon size ziploc bag.
Add Dijon mustard, salt, pepper, vinegar and oil. Close bag and shake well to combine.
Trim chicken breasts of fat and place in marinade bag. Massage marinade into chicken and place bag on a plate in the refrigerator for approximately 8 hours or overnight.
Preheat oven to 425 degrees F and pull the marinated chicken out of the refrigerator to warm
up on your counter.
Heat a large oven safe skillet (I use cast iron), over medium high heat with a drizzle of oil.
Add chicken to hot pan, and let caramelize for 3 minutes, flip chicken to
caramelize on the other side for 2 minutes.
Turn off burner and place pan in oven for approximately 15-20 minutes (depending on the thickness of your chicken).
While chicken is cooking, chop up your topping ingredients and set aside.
The last 7 minutes of cooking time, add cherry tomatoes to the pan around the chicken.
Once chicken is cooked through (use a meat thermometer to be sure it's at 165 degrees F), lay slices of mozzarella cheese over the top of the chicken and return to the oven.
Change oven setting to BROIL and broil on HIGH for several minutes, until the cheese is melted to your liking.
Sprinkle chicken with sliced fresh basil and drizzle with balsamic glaze if desired.

NOTES

1. To make your own balsamic reduction glaze, simply add about 1 cup of balsamic vinegar to a small saucepan with 1 Tbsp brown sugar. Heat over MED HIGH heat to bring it to a simmer, then reduce heat to LOW to keep it simmering. Let simmer for 10-15 minutes, until thick enough to coat the back of a spoon. Remove from heat and cool. Can be kept refrigerated.

Rrecipe adapted From :source