It’s not too often that I get a hankering for coming up with my own recipe for something. The resources out there for amazing dishes are endless… and although I usually tweak them according to what Bri and I like and don’t like, and what I’ve found to be easier, this dish was inspired by several recipes and the written by little ol’ me. It’s a light dish that’s figure-friendly and perfect for a warm summer night.
I was reading through my copy of Rachael Ray’s 365:No Repeats for the bizillionth time, and saw a recipe for Balsamic glazed chicken. Now whenever I see anything with balsamic vinegar in it, my mouth starts watering for a nice Caprese salad! I just looove fresh tomatoes and mozzeralla. It’s the perfect combination… don’t argue with me. After gathering the necessary ingredients, this recipe was born…
Balsamic Chicken Caprese & Greens by yours truly
3-4 chicken Breasts (depending on how many you’re feeding)
2 tbsp butter
1 medium onion
¼ cup balsamic vinegar
2 tbsp honey
Splash of chicken stock
A pinch of rosemary & thyme (give it a super fine chop)
Small bunch of basil (don’t you dare chop it!)
Bag of field greens or “spring mix”
4 oz fresh mozzarella (thinly sliced)
A couple of vine ripened tomatoes
First, grab a skillet and get some EVOO over medium heat. Season your chicken with S&P and cook for about 5-7 minutes on each side until their cooked through. Then put them in some foil to keep warm while you make the glaze.
Add about 2 Tbsp EVOO to the same skillet and cook the onions till their nice and soft along with the rosemary & thyme. Then add the balsamic vinegar, honey & chicken stock and let it simmer and get nice and thick while you slice the mozzarella and tomatoes. When thick enough for your taste, add the cold butter and give it a stir. Then add the chicken back to the skillet and turn it a couple times to glaze it.
To assemble, put a bunch of greens on your plate, then the glazed chicken. Add some extra glaze over both to dress the salad. Then layer the tomatoes, mozzarella and basil leaves on the chicken breast and season with S&P. Grab a fork & knife, a glass of sweet tea and head out to the patio! Happy Summer ya’ll!