I am the lucky recipient of a wonderful bottle of Mandarano Balsamic Glaze and Sauce. You could be too! Giveaway Link: https://mooreorlesscooking.com/2013/07/09/giveaway-mandarano-balsamic-glaze-and-sauce/
My garden is bursting with basil, so Caprese Bread and Pesto have been popular on our menu.
I decided that Caprese Chicken would be a delicious dish made with garlic, Mozzarella, Tomatoes, Basil, Kalamata Olives with Balsamic Glaze!
My family was OOH-ING and AAH-ING by the beautiful presentation. Hands down, the chicken is moist with flavors popping in your mouth, fantastic combo. Perfect served with a side of cheese ravioli and summer squash and a perfectly chilled bottle of Crisp Chardonnay.
Yield: 5 servings
recipe note: Balsamic vinegar comes in many forms. I really recommend a higher quality one – it truly does make a difference. A low quality balsamic vinegar is very thin – like water. A higher quality one is slightly thicker (not as thick as balsamic glaze, but somewhere in the middle of the two). I have chosen to use a Balsamic Glaze for this recipe.
- 5 skinless chicken breasts, bone in
- Smoked salt & freshly ground black pepper
- 2 tablespoons olive oil, divided
- 3 large garlic cloves, minced
- 1 garlic scape minced
- 1 pint cherry tomatoes, halved
- 1 small can chopped tomatoes
- 10 large basil leaves, finely chopped for sauce and garnish
- 8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
- 1 small jar Kalamata Olives, including liquid
- balsamic glaze drizzled on plate, drizzled on chicken
- Salt and pepper both sides of the chicken breasts and set aside.
- In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil.
- Add chicken, cover pan, and cook for about 10 minutes.
- Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
- While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil.
- Add garlic and garlic scape,cook for about 1 minute, or until fragrant.
- Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Add canned tomatoes, warm for one minute, add olives, bring to a simmer.
- Remove from heat and stir in basil. Set aside.
- Once chicken has reached desired doneness, top the tops of each chicken breast with 2 slices of mozzarella.
- Pour tomato mixture on top.
- Place in a 350 degree oven until cheese has melted about 10 minutes.
- Lastly, drizzle plate with Mandarano Balsamic Glaze and Sauce and Drizzle over Chicken Breast.