Chicken Breast Caprese

By Connie

Ingredients

• Ingredients:
• 1 each chicken breast
• 1 each thin slice prosciutto
• 4 each fresh basil leaves
• 1 each ripe roma tomato, cut across in thin slices
• 1 ounce mozzarella cheese, cut into 1/2” by 1/2” sticks
• Salt & Pepper, to taste
• Sauce
• 1 teaspoon balsamic vinegar
• 1 Tablespoon olive oil
• 1 garlic clove

Preparation

Step 1

Directions

-Rinse chicken breast, place it on a cutting board skin (smooth) side down, cover it with a sheet
of plastic wrap, and pound it evenly to a 1/4-inch thickness using a meat mallet, rolling pin, or
the base of cast iron skillet. Sprinkle with salt and pepper.
-With chicken breast still skin side down, layer on, in order, prosciutto, basil leaves, sliced
tomatoes, and mozzarella cheese, leaving a one-inch margin of uncovered chicken around the
edges. Brush with about 1/2 teaspoon balsamic vinegar, tuck in the short end of breast, and roll
up jelly roll fashion. Secure the seam with a toothpick or tie it with kitchen string.
-Pour the olive oil into a large frying pan and place the pan on a medium-high heat burner.
When hot, add the garlic clove and chicken breast, quickly browning the latter on all sides. Turn
down the heat to medium-low, add one tablespoon of water, 1/2 teaspoon of balsamic vinegar,
cover the pan, and continue to cook the breast (turning occasionally) for approximately 10-15
minutes or until the chicken juices run clear. Remove the garlic clove and discard.
-Transfer the breast to a serving platter and slice.
-Stir the remaining pan drippings, which should measure about 1/4 cup. If needed, reduce the
sauce by boiling on high or by adding a bit more water to reach this amount. Taste the sauce;
correct the seasoning as needed by adding additional salt, pepper, and/or balsamic vinegar; and
drizzle it over the chicken. Serves 1.