2 Marketside Antibiotic-Free Boneless Skinless Chicken Breasts, pounded into 1/2 in thick
¼ cup olive oil (60 mL)
8 oz fresh mozzarella cheese (225 g), sliced into 1/4in (6 mm)
1 tablespoon balsamic vinegar
¼ cup fresh basil leaf (10 g), torn into bite size pieces
Nutrition Info
Calories 1526
Fat 74g
Carbs 109g
Fiber 8g
Sugar 15g
Protein 97g
How to Make It
1. Step
Make the tomato salad: In a medium bowl, combine the cherry tomatoes with the olive oil, salt, pepper, and balsamic vinegar, and toss to coat.
2. Step
Make the caprese chicken: Add the flour to a large plate. Beat the eggs in a large shallow bowl. On a separate large plate, mix together the bread crumbs, ½ teaspoon salt, the pepper, and garlic powder.
3. Step
Season the chicken breasts with ½ teaspoon salt each. Dredge in the flour, then dip into the eggs, letting an extra drip off, then coat in the bread crumb mixture.
4. Step
Heat the olive oil in a large cast iron skillet with a lid over medium-high heat. When the oil is shimmering, add the chicken in the pan and reduce the heat to medium-low. Fry the chicken, uncovered, for about 5 minutes, or until the bottom is deep golden brown. Flip the chicken and arrange the sliced mozzarella on top. Cover the pan and cook for 3 minutes, or until the mozzarella is melted.
5. Step
Pour the tomato salad on top of the chicken breasts, letting some of the tomatoes slide into the pan around the chicken. Cover again and cook for another 2–3 minutes, until the internal temperature of the chicken reaches at least 165°F (75°C) and the tomatoes are warmed through.
6. Step
Transfer the chicken to a platter and top with the tomatoes. Drizzle with the balsamic vinegar and garnish with the torn basil.
