Wednesday, December 2, 2015

Baked Caprese Chicken With Balsamic Reduction

I have made many different variations of caprese chicken, but tonight I decided to kick it up a notch. This turned out to be an amazing dinner. It was fairly easy to make and doesn't take a whole lot of time. This is my new go to recipe for caprese chicken. Give it a try and let me know what you think!
Balsamic Reduction:
  • 1 Chopped Clove Of Garlic
  • ½ Cup Balsamic Vinegar
  • 2 Tablespoons Honey

Caprese Chicken:
  • 4 Tablespoons Organic Grass Fed Butter
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • ¼ Teaspoon Red Pepper Flakes
  • ¼ Teaspoon Garlic Powder
  • ½ Teaspoon Dried Basil
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Chopped Clove Of Garlic
  • 4 Ounces Fresh Mozzarella, Cut Into 4 Slices
  • 1 Pint Cherry Or Grape Tomatoes, Halved
  • Fresh Basil, Chopped
Balsamic Reduction:
  1. Place all the ingredients in a small saucepan, stir, and place over high heat. Bring to a boil, reduce the heat to low, and allow it to simmer until the vinegar mixture reduces to by half, about 8-10 minutes. Set in the refrigerator to cool.
Caprese Chicken:
  1. Preheat the oven to 400ºF.
  2. While your balsamic reduction is simmering, melt 2 tablespoons of butter in a microwave-safe bowl. Stir in the salt, pepper, red pepper flakes, garlic powder, and basil. Brush the chicken breasts with the melted butter mixture.
  3. Melt the remaining 2 tablespoons of butter in an oven-safe skillet over medium high heat. Add the garlic and allow it to cook for just 30 seconds. Add the chicken breasts to the skillet, allow each side to sear for 3 minutes. Add the cherry tomatoes to the skillet. Place the chicken breasts in the oven chicken and bake for 15-20 minutes. Or until chicken reaches an internal temperature of 170 degrees. 
  4. Place the mozzarella slices on each chicken breast and turn the broiler on for just 1-2 minutes or until the cheese starts to melt and gets bubbly.
To Serve:
Place the cherry tomatoes on the chicken breast, top with basil, and drizzle with balsamic vinegar reduction.

I made my whole wheat french bread with this meal and it was a great combination. We also used some of the balsamic reduction as dressing for our salad. It was delicious!