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It looks like caprese, but it’s not. It’s heartier. And it’s yummy. A perfect end of summer meal, and so easy! You’ll want to make sure all your ingredients are fresh, so don’t make this unless you’ve got fresh everything! I promise it will make a difference.

Caprese Chicken
4 chicken breasts
1/2 cup olive oil

1/4 cup balsamic vinegar
1 teaspoon basil
1 teaspoon italian herb seasoning
1/2 teaspoon pepper
4 thick slices of fresh mozzarella
Baby spinach
1 large red pepper

Thaw the chicken breasts and begin a marinade with your olive oil, balsamic vinegar, basil, pepper, and italian seasoning. Let chicken marinate for about 6 hours in the refrigerator. Heat a skillet on medium heat and begin cooking chicken breasts. Any remaining marinade can be poured over the cooking chicken. Heat another pan with a bit of olive oil and cut rings of red peppers to put in the pan. Cook on high heat for approximately 4 minutes per side, until edges become charred. Prepare a dish with fresh baby spinach leaves and place cooked chicken on top. Top off with a slice of mozzarella and red pepper. Enjoy!

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