Name: Caprese Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 to 6 servings
Cuisine: Italian-American
Ingredients: 2 cups cherry tomatoes halved; 2 tablespoons olive oil; 2 tablespoons prepared pesto; 1 tablespoon balsamic glaze plus more for serving; to taste kosher salt and ground black pepper; 2 tablespoons olive oil; 2 tablespoons salted butter; 6 cutlets thin chicken breast about 4 ounces each; to taste kosher salt and ground black pepper; 6 leaves fresh basil plus more for serving; 6 slices fresh mozzarella; as needed ciabatta bread sliced and toasted

Get ready

Heat the broiler and place an oven rack about 6 inches below the heating element.

Marinate the tomatoes

Toss the cherry tomatoes with the olive oil, pesto, and balsamic glaze in a small bowl. Season with salt and black pepper, then set aside while you cook the chicken.
About 5 min

Cook the chicken

Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Season the chicken with salt and black pepper. Cook until golden and the center reaches 165°F, about 3 minutes per side.
About 6 min
Cook's noteIf your skillet is not oven-safe, move the cooked chicken to a baking dish before adding the toppings.

Melt the cheese

Place one basil leaf and one slice of mozzarella on each cutlet. Broil until the mozzarella is melted and lightly bubbling, 2 to 3 minutes.
About 3 min
Cook's noteWatch closely under the broiler and remember that the skillet handle will be very hot.

Finish and serve

Spoon the marinated tomatoes over and around the chicken, leaving some of the golden surface visible. Drizzle with more balsamic glaze, add fresh basil, and serve with toasted ciabatta.

Method

Get ready

Marinate the tomatoes

Cook the chicken

Melt the cheese

Finish and serve