Caprese Chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 362kcal

2 chicken breasts boneless + skinless
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
4 tablespoons pesto
4 slices low moisture mozzarella about 4-6 ounces, depending on how much cheese you want.
2 romaine tomatoes sliced
1/4 cup Balsamic glaze
Fresh basil chiffonade

Preheat oven to 400 F.
Place chicken breast on cutting board, and use a sharp knife to cut through the center lengthwise, forming 2 pieces of chicken from each breast. Sprinkle all 4 pieces with salt and pepper on both sides and gently press to adhere.
In a large skillet or other oven safe pan, heat the oil and melt the butter over medium high heat. Add the chicken breast and sear on each side--you may need to do this in batches depending on the size of your pan. Should be 3-4 minutes on each side.
Remove pan from heat, and spoon 1 tablespoon of pesto over each breast, followed by 1 slice of mozzarella and a few slices of tomato. Sprinkle the top of each tomato with a bit of salt and pepper.
Place pan or skillet in preheated oven and cook until chicken is cooked through (reaches an internal temp of 165 F)--about 10-12 minutes.
Allow chicken to rest for 10 minutes before slicing. Drizzle with balsamic reduction and sprinkle with basil. Enjoy!

Delicious recipe from Lindsey Hyland // www.thelittlepine.com