Avocado Caprese Skillet Chicken

• Produce

  • 4 Avocado
  • 1/3 cup Basil ribbons
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 2 Vine ripened tomatoes, medium

• Baking & Spices

  • 3 tbsp Balsamic glaze
  • 1/2 tsp Italian seasoning
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 8 cut into slices 6 oz fresh mozzarella, fresh

• Other

  • 2 (10 - 11 oz each boneless skinless chicken breasts, butterflied and halved

Found on cookingclassy.com

Ingredients

• 2 (10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper
• 2 Tbsp olive oil
• 6 oz fresh mozzarella, cut into 8 slices
• 4 avocado slices (from a firm but ripe large avocado)
• 2 medium vine ripened tomatoes, sliced
• 3 Tbsp balsamic glaze (I used Bertolli)
• 1/3 cup chopped basil ribbons

Directions

• In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 - 6 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 - 5 minutes (it should be nearly 160 in center on an instant read thermometer) then add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 - 2 tomato slices. Cover pan with lid, return to heat and allow to cook 1 - 2 minutes longer until cheese has melted and chicken registers 165 in center.
• Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.
• Recipe source: Cooking Classy