How to Make Caprese Chicken With Balsamic Reduction Sauce

by Jeremy Borniger

Very easy, very tasty.

Supplies

  • 1 Breast of chicken
  • 2 thick slices of tomato
  • ¼ Cups balsamic vinegar
  • 1 Tablespoon butter
  • salt
  • pepper
  • Mozzarella cheese
  • Fresh basil or crushed basil
  • 2 Cups (Optional: Baby zucchini for a side)
  • ¼ Cups Olive oil
  • Instructions

    Step 1

    Here are the supplies I had on hand. Fresh basil is better, big tomatoes are prettier, and fresh mozzarella slices are also prettier...but I didn't have all that so too bad, still tastes great!

    Step 2

    Preheat oven to 400 for (optional) zucchini.

    Step 3

    Put some oil in a pan and cook the chicken, flip as necessary. Add pepper to both sides.

    Step 4

    In the meantime, put the balsamic vinegar in a saucepan and heat until reduced by 1/2.

    Step 5

    If you would like this side, get out your zucchini and cut it in half lengthwise and lay on an oiled baking tray.

    Step 6

    Like so.

    Step 7

    Add salt and pepper and olive oil to zucchini and pop in oven. Set timer for 10-15 minutes depending on how crispy/soggy you like the zucchini.

    Step 8

    Keep cooking that chicken!

    Step 9

    Once the vinegar has reduced by half, add your tablespoon of butter and slowly whisk it in.

    Step 10

    All combined! Turn off heat, and set aside.

    Step 11

    Chicken done! (Make sure it is white all the way through with no pink parts in the middle).

    Step 12

    Add the cheese, basil and tomato to the hot chicken. Drizzle with the balsamic reduction sauce. EAT!

    Step 13

    Make sure to add the zucchini if you made it! This recipe goes well with grilled asparagus too.