Caprese Chicken

Ingredients:
4-6 chicken breasts
2 - 3 large garden tomatoes, marinated (if in season, if not use grape tomatoes halved)
1/2 c. pesto, or enough to cover chicken
Unique Brazilian Dairy Minas Frescal Cheese, or fresh mozzarella
fresh basil leaves
1 c. 18-Year Style Traditional Balsamic, made into glaze
2 Tbsp. EVOO (try our Arbequina EVOO if it's in stock!)
2 Tbsp. butter
salt and pepper to taste

Instructions for Marinated Tomatoes:
Slice garden tomato into 1/4 inch slices. Lay into container and drizzle with EVOO and Vinoso red wine vinegar and sprinkle with salt and pepper. Set aside in fridge for at least at hour.

Instructions for Balsamic Vinegar Reduction:
Add 1 cup balsamic vinegar to a small sauce pan on stove. Turn heat on low and bring to a simmer slowly keeping a close eye, stirring frequently, until mixture begins to thicken. Mixture should reduce by 1/3 or half and coat back of spoon. Pour into heat-safe dish and let come to room temperature. Balsamic will thicken more as it cools.

Instructions for baking the Chicken:
Slice chicken breasts in half horizontally and pat dry with paper towel. Salt and pepper both sides of chicken breasts.

Add 2 Tbsp. Arbequina EVOO along with 2 Tbsp. butter to a large skillet and heat to medium high heat. Add chicken breasts and sauté 3-5 min per side just until browned (they will finish cooking in oven.) 

Transfer chicken and juices into a large baking dish. Spread a thin layer pesto over each chicken breast. Slice Minas Frescal Cheese into thin rounds and place on each chicken breast. Add marinated tomato slices on top of each piece of chicken.

Bake in 350 degree oven for 12 minutes until chicken is cooked and cheese is nicely melted. Let stand 5 minutes. Drizzle with balsamic reduction and top with basil leaves cut into ribbons.

Submitted by staff member Brette