Caprese chicken


Caprese chicken

Servings: 4

Preparation time: 50 min



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



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 chicken with linguine.



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