Pollo alla Caprese for Cathy
Written by Rachel, Posted in Cheese, Dinner, Fruit, Gluten Free, Low Carb, Main Dishes, Meat, Poultry, Roasting
Pollo alla Caprese (Caprese Chicken) for Cathy
Recipe Type: Dinner, Main, Chicken, Meat
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 2 chicken breasts
- 1 T olive oil
- salt
- pepper
- 1/2 ball fresh mozzarella
- 1/4 to 1/2 C balsamic vinegar
- 1 C water or stock
- 1 tomato, sliced
- fresh basil
Instructions
- Pre-heat oven to 375F. Sprinkle both sides of chicken with salt and pepper.
- Heat an oven-proof skillet. Add olive oil. Over medium-high heat, sear chicken for about 2 minutes on each side.
- Top chicken with tomato, and a sprinkle of salt and pepper. Pour water and 2 T of the balsamic into the skillet around the chicken. Cover and bake for 15-20 minutes, or until the chicken’s internal temperature reaches 170F.
- Bring remaining balsamic vinegar to a boil. Reduce to a simmer and cook, keeping an eye on it, until it’s reduced down and syrupy.
- Uncover and top with mozzarella and bake just until cheese is melted, about 5 minutes.
- Serve chicken topped with basil and a drizzle of reduced balsamic vinegar.
I made this last night for dinner. I have never made a reduction of anything before. It was easy and so good! It tasted so fantastic and I felt like a real “gourmet” cook! Thanks, Rachel for being my inspiration to cook more exciting dishes! And, for being such a wonderful daughter.
Yay!! I’m so glad you had fun making it and that it was delicious too! And now that you’ve made reduced balsamic vinegar, you can make the Strawberry-Balsamic Tart too! 🙂 Love you too, Mom!