In a large skillet over medium-high heat, heat
oil.
Season chicken with salt and pepper and cook
until golden and cooked through, 6 minutes per
side. Transfer to a plate.
Add balsamic vinegar to skillet to deglaze,
then add garlic and stir until fragrant, 1
minute. Add tomatoes and season with salt. Let
simmer until soft, 5 to 7 minutes.
Stir in basil.
Return chicken to skillet and nestle in
tomatoes. Top with mozzarella and cover with a
lid to melt cheese.
Spoon tomatoes over chicken and serve.
Serving
Suggestions
Over favorite gluten free noodle, with green salad
Originally Submitted
1/7/2018
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