The end of Labor Day weekend is always a little sad for me because it signifies the end of summer. I’m not quite ready to completely forget summer though, so I plan on making these summery dishes as long as I can.
This dish inspired by the classic caprese salad and contains all the ingredients you’ll find in a caprese salad including fresh mozzarella, tomatoes, basil and balsamic vinegar.
Chicken is seared until golden brown and then topped with fresh mozzarella. I then let the mozzarella melt over the chicken before topping it with blistered cherry tomatoes. It’s then finished with shredded basil and a balsamic glaze.
- 1 tbsp canola oil
- 4 (4-oz) boneless skinless chicken breast halves
- ½ lb cherry tomatoes halved
- 8 oz fresh mozzarella sliced into 4 discs
- 2 tbsp shredded basil
- 2 tbsp balsamic glaze
- In a large skillet, add oil and bring to medium high heat. Add in chicken breasts and cook a few minutes on each side until chicken breasts are cooked, with a golden brown sear on both sides.
- About 2 minutes before chicken is finished, add in tomato halves and cook until tomatoes are heated and skin is lightly blistered.
- Top chicken breasts with mozzarella slices. Turn off stove and cover skillet with lid to allow cheese to melt over the chicken.
- Dish out the chicken. Top tomatoes over cheese. Sprinkle chicken with basil. Drizzle with balsamic glaze.
- Chicken breasts are quite thick, so I sliced them in half lengthwise to reduce the thickness, which makes them easier to cook and serve.
- I used this baslamic glaze which I purchased on Amazon*.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).