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Categories:
tomatoes Mozzarella cheese extra-virgin olive oil balsamic vinegar salt fresh ground black pepper fresh basil chicken breasts additional basil
Viewed: 8 - Published at: 7 years agoIngredients
- 3 large plum tomatoes, cored, seeded and diced
- 6 ounces reduced-fat mozzarella cheese, cut into small cubes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- fresh ground black pepper, to taste
- 3 tablespoons fresh basil, chopped
- 1 1/2 lbs boneless skinless chicken breasts (4)
- additional basil (to garnish)
Method
- In a medium-size bowl mix tomatoes, mozzarella, 1 tablespoon olive oil, balsamic vinegar, 1/8 teaspoon salt, pepper to taste and chopped basil. Cover with plastic wrap and refrigerate.
- Heat remaining olive oil in a non-stick skillet and brown salted and peppered chicken on both sides. Continue to cook until internal temperature reaches 160 degrees. Turn a few times to avoid burning.
- To serve, spoon caprese salad over each chicken breast and garnish with additional basil as desired.
