Caprese Chicken
If it isn’t obvious, I love chicken thighs, but I feel chicken breasts don’t get the credit they deserve. Over and over again all I hear is that chicken breast is “too boring” or “too dry”, when in fact, if cooked the right way, chicken breast is juicy and tender. That’s what I love about this Caprese-inspired chicken recipe. I truly believe that the chicken breast is the catalyst for this thing. When combined with a nice Italian-inspired marinate, freshly sliced tomatoes and grated Parmigiano Reggiano, a sprinkle of parsley, and a drizzle of balsamic glaze, you get the most satisfying, tasty chicken you will ever have.
Ingredients:
2 boneless skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning blend
salt & pepper
2 medium tomatoes, freshly sliced
1/2 cup Parmigiano Reggiano, freshly grated
2 tbsp balsamic glaze
fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 425 F. Pat your chicken breasts with a paper towel, and season both sides with onion powder, garlic powder, Italian seasoning, salt, pepper, and olive oil.
Heat olive oil in a large oven-save skillet over medium heat and sear your chicken on both sides for 3-4 minutes or until golden brown. They do not need to be cooked through at this stage.
While your chicken is searing, thinly slice your tomatoes. Turn off the heat and place the shredded cheese, tomato slices, salt, and pepper on the chicken and place them into the oven for 8-10 minutes, or until the thickest part of the chicken reaches ~162 F. (The chicken will carry over to 425F while they are resting)
While the chicken is resting, chop the parsley. Place the parsley on top with balsamic glace, freshly grated parm, and fresh cracked black pepper, and then enjoy!
