Caprese Chicken

By carvalhohm

Ingredients

• 4 boneless skinless chicken breasts (1 1/4 lb)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon peel
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 large plum (Roma) tomato, cut into 8 thin slices
• 1/2 cup shredded mozzarella cheese (2 oz)
• 1/4 cup chopped fresh basil leaves
• Hot cooked linguine, if desired

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix Italian seasoning, salt and lemon peel; rub mixture evenly over smooth side of chicken.

2 In 10-inch nonstick skillet, heat oil and vinegar over medium-high heat. Add chicken, seasoned side down; cook 8 to 10 minutes, turning once, until no longer pink in center.

3 Reduce heat to low. Top each chicken breast with 2 tomato slices and 2 tablespoons cheese. Cover; cook 2 minutes or until cheese is melted. Sprinkle with basil. Serve with linguine.

Expert Tips:

Serve with garden salad tossed with light vinaigrette dressing.

Boneless skinless chicken breasts can vary greatly in thickness. Pounding chicken breasts so they are equal thickness results in more even cooking.

1 Serving: Calories 250