Caprese Skillet Chicken

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 8 Basil, large fresh leaves
  • 3 Roma tomatoes

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Italian seasoning
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 6 oz Mozzarella, fresh

Found on shugarysweets.com

Description

Ingredients

• 1 Tbsp olive oil
• 1 lb boneless, skinless chicken breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 6 oz fresh mozzarella (I used sliced mozzarella)
• 3 Roma tomatoes, sliced
• 8 large fresh basil leaves, sliced in thin strips
• 2-4 Tbsp balsamic vinegar

Directions

• Place your chicken breasts into a ziploc bag, and pound them to about 1/4-1/2 inch thick using a meat tenderizer. Alternately, you can slice then in half lengthwise, making thin cutlets. Warm a large skillet over medium high heat. Add the olive oil and heat until shimmering. Add the chicken in a single layer and sprinkle with half of the salt, pepper, and Italian seasoning. Cook without touching for about two minutes, youll notice the edges of the chicken cooking, while only the center is pink. Flip the chicken over and sprinkle with the remaining salt, pepper, and Italian seasoning. Top each piece of chicken with cheese and then tomato slices. Cover with a lid and cook an additional 3-4 minutes. Check the chicken for doneness. I use this meat thermometer, and the temperature should read 165°F. Sprinkle with fresh basil and drizzle with the balsamic vinegar right before serving. ENJOY!