20-Minute Caprese Chicken
By Dawn HarrisThis Caprese Chicken recipe has it all - juicy chicken that's full of flavor, melty cheese, sweet tomatoes and a tangy balsamic glaze. All in under twenty minutes! This is your ideal summer dish that cooks up with a quickness. Serve with buttery noodles and a simple salad for a satisfying meal.
- Prep: 5
- Cook: 14
- Cuisine: Italian
- Course: Entrée
INGREDIENTS
- balsamic vinegar
- basil leaves
- Extra Virgin Olive Oil
- For the glaze:
- grape tomatoes
- ground black pepper
- Italian seasoning
- Mozzarella cheese
- Salt
- Salted butter
- Smoked Paprika
- spicy brown mustard
- thin sliced
- boneless
- skinless chicken breast
DIRECTIONS
- Preheat oven to 400°F.
- Melt butter and olive oil in Circulon Momentum Hard-Anodized Nonstick 10-Inch French Skillet over medium heat.
- Rinse chicken and pat dry, then season with Italian seasoning, black pepper, salt and smoked paprika. Add to heated skillet and brown the chicken, about 2 minutes each side.
- Add one slice of Mozzarella on top of each piece of chicken, then place in the preheated oven to cook for 8 minutes.
- While the chicken is cooking, combine the balsamic vinegar, spicy brown mustard and ½ teaspoon pepper in a Circulon Momentum Hard-Anodized Nonstick 3-Qt Pouring Saucepan over medium heat. Allow the sauce to thicken, bringing just to a boil, then removing from heat.
- Add the cut grape tomatoes to the skillet in the oven, cooking for an additional two minutes.
- Carefully remove the chicken from the oven and spoon the tomatoes on top. Drizzle the thickened balsamic vinegar glaze. Top with chiffonade basil leaves, serve immediately.
