Producer Emilie’s Chicken Caprese

I had bought some fresh mozzarella and the Wal-Mart by my house sells them in “pearls”. It looks like a ball of fresh mozzarella, but it’s really little pearl sized mozzarella balls! So when I was thinking about what to do with the 2 chicken breasts I had defrosted I remembered how much we both love Caprese salads.

Chicken Caprese
2 boneless, skinless chicken breasts- either thin sliced or beaten with a mallet to thin it out
Olive oil
Balsamic vinegar
Italian dressing
Creole seasoning
Roma tomato, thinly sliced
Fresh mozzarella, pearls or sliced thin

Whisk olive oil, balsamic vinegar, honey, Creole seasoning and Italian dressing together in a bowl. I didn’t measure any of those ingredients. I just eye balled. Probably more dressing and vinegar than olive oil and honey. Place 2 chicken breasts in bowl and place in fridge to marinate. I thought of this recipe last minute, so the chicken only marinated 2 hours. I turned the chicken a few times in those 2 hours to make sure each side got some marinating lovin’.

Spray pan with non-stick spray and heat to medium – medium high. Pull the chicken out of the bag with tongs and place in pan. I didn’t shake off too much of the marinade so it could have a little that would caramelize in the pan. Once the chicken’s in the pan discard the rest of the marinade.

The chicken breasts I used were not thin, so they took a little longer to cook. But you’ll know when it’s ready by cutting into the thickest part of the chicken to make sure it’s not pink. As you can see from the pictures the small bit of marinade that made it into the pan caramelized and I kept pushing the chicken breast around the pan to pick up some of that good flavor. While this is going on, put about 7-9 pearls of mozzarella per chicken breasts in a small bowl and drizzle a very little bit of olive oil on top and sprinkle with salt and pepper and stir around. When the chicken is done cooking, place the slices of roma tomatoes on top of the chicken and then about 7-9 pearls of mozzarella. Turn the heat down and put a top on the pan to melt the mozzarella. You’ll be ready to eat once your cheese has melted!

I served this chicken with medallions of sweet potatoes that had been seasoned with salt and pepper and olive oil drizzled on top and baked till crispy!

Things I’ll change next time: 1) buy some fresh basil and chop it up and stack on top of chicken with sliced roma tomatoes and cheese. 2) Buy thin chicken breasts.

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