2 lbs thin-sliced boneless skinless chicken breast cutlets
3 tbsp olive oil, divided
1 tbsp Italian seasoning
1 ½ tsp salt + ¾ tsp black pepper, divided
8 oz fresh mozzarella, sliced
2 pints (20 oz) cherry tomatoes, halved
2 cans (15 oz each) cannellini beans, drained and rinsed
5 oz baby arugula
15 fresh basil leaves, torn
2 tbsp balsamic vinegar + 2 tbsp balsamic glaze
DIRECTIONS
Toss chicken with 1 tbsp oil, Italian seasoning, 1 tsp salt, and ½ tsp pepper.
In a 12-inch nonstick skillet over medium-high heat, sear half the chicken 3 minutes.
Flip, top with half the mozzarella, and cover. Sear 3 minutes until cheese melts and chicken reaches 165°F. Transfer to a plate. Repeat with remaining chicken and mozzarella.
Meanwhile, in a large bowl, toss tomatoes, beans, arugula, basil, balsamic vinegar, remaining 2 tbsp oil, ½ tsp salt, and ¼ tsp pepper.
Divide salad into 6 bowls. Top with chicken and drizzle with balsamic glaze.
Chicken Caprese with Balsamic Tomato Salad6 servings
51 g7 g19 g
2 lbs thin-sliced boneless skinless chicken breast cutlets3 tbsp olive oil, divided1 tbsp Italian seasoning1 1/2 tsp salt + 3/4 tsp black pepper, divided8 oz fresh mozzarella, sliced2 pints (20 oz) cherry tomatoes, halved2 cans (15 oz each) cannellini beans, drained and rinsed5 oz baby arugula15 fresh basil leaves, torn2 tbsp balsamic vinegar + 2 tbsp balsamic glaze
Toss chicken with 1 tbsp oil, Italian seasoning, 1 tsp salt, and 1/2 tsp pepper.
In a 12-inch nonstick skillet over medium-high heat, sear half the chicken for 3 minutes.
Flip, top with half the mozzarella, and cover. Sear for 3 minutes until cheese melts and chicken reaches 165°F. Transfer to a plate. Repeat with remaining chicken and mozzarella.
Meanwhile, in a large bowl, toss tomatoes, beans, arugula, basil, balsamic vinegar, remaining 2 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper.
Divide salad into 6 bowls. Top with chicken and drizzle with balsamic glaze.
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