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Caprese Tomato Mozzarella Chicken
Rachel Kim

Caprese Tomato Mozzarella Chicken

Cherry tomatoes collapse into a quick pan sauce around even chicken cutlets, while fresh mozzarella melts during a brief covered finish. Basil is represented by pesto stirred into the tomatoes rather than decorative leaves. The chicken reaches temperature before the cheese goes on, preventing a long covered steam.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts about 1 1/2 pounds, sliced into 4 cutlets
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil divided
  • 2 pints cherry tomatoes halved
  • 3 garlic cloves minced
  • 2 tablespoons basil pesto
  • 8 ounces fresh mozzarella sliced and blotted dry
  • 1 tablespoon balsamic vinegar

Method
 

  1. Season cutlets with salt and pepper. Heat 1 tablespoon oil in a skillet and cook chicken 3 to 4 minutes per side until 165°F; transfer to a plate.
  2. Add remaining oil and tomatoes and cook 6 minutes until collapsed. Add garlic for 30 seconds and stir in pesto.
  3. Return chicken, top each cutlet with mozzarella, cover and cook on low for 2 minutes just until cheese softens.
  4. Drizzle balsamic into the tomato sauce, spoon it around the chicken and serve.