Caprese Chicken w/ Balsamic Reduction

Location: San Diego, CA

Woo Hoo!  It’s almost Friday, which means that my Assistant is coming back!!!  You don’t know how happy that makes me.  I kind of forgot what it’s like to work without having any help.  Darn Spring Break… The struggle is real, folks!  What’s also a struggle is some seester time.  We’re both so busy that it’s hard to sync up our schedules to hang out.  What better way to entice her to come over than some nephew time and food?  And thank goodness she came over because she took all these pictures for me.  So much better than mine.  I know the flash kills it, but it’s hard to take cooking pictures when you’re cooking at night.


So I’ve been playing around with the idea of a Caprese Salad, but on top of a flattened Chicken Breast.  I’m pretty sure it’s been done, but I haven’t seen it on Pinterest or on cooking shows, so I like to think I came up with something here.  All this requires is some Extra Virgin Olive Oil, Balsamic Vinegar, Chicken Breast, Tomatoes, Fresh Mozzarella Cheese, and Basil.

Start by heating up some oil in a large pan over medium high heat.  Place the Chicken Breast in a zip top bag or between 2 sheets of plastic wrap.  Using a mallet, pound the chicken breast down until it’s about 1/4 inch thick.  Once the oil has heated up, place the Tomato slices in a single layer in the pan to cook for about 5 minutes, flipping it half way through.  This part is optional, however I do it because I don’t like the taste of raw tomato unless it’s in Salsa.

Once you’ve taken the tomatoes off the pan, add some more oil to the pan and let it heat back up.  Season the Chicken with some salt and pepper on both sides. Add the Chicken Breast to the pan and let it cook for a few minutes, then flip it over.


In the mean time, add the Balsamic Vinegar to a small saucepan and cook it over medium heat until it starts to boil.  Once it starts to boil, turn the heat down to medium low and be sure to stir it every so often.  When the Vinegar starts to thicken and reduce in amount of liquid, turn the heat off. This is your Balsamic Reduction.  Wasn’t that so easy?

Now back to the Chicken.  Once you’ve flipped the Chicken, place the mozzarella slices on the Chicken, then sprinkle some Basil over the Cheese, then add the Tomato slices on top. Cook it for about another 5 minutes or so, to let the cheese melt and the Chicken cook all the way through.

And that’s it.  Plate the Chicken then drizzle some of the Balsamic Reduction over the Chicken.  Serve it with a salad, or whatever floats your boat.  FYI – this tastes waaaaaaaaaaay better day of then day after, so make sure you eat up.  Until next time.

Caprese Chicken w/ Balsamic Reduction

  • Servings: 4
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4 Chicken Breast, flattened to 1/4″ thickness
8 Slices Fresh Mozzarella
4 Tbsp Basil, cut into long, thin strips (chiffonade)
1 Tomato, sliced
1/2 C Balsamic Vinegar
Extra Virgin Olive Oil

-Heat up about a tablespoon of Extra Virgin Olive Oil in a large pan, over medium high heat.
-Add the tomato slices in a single layer to cook for about 5 minutes and flip half way through.
-Remove the tomatoes and add about another tablespoon of oil to the pan.
-Season the chicken with salt and pepper on both sides.
-Add the chicken to the pan and let cook for a couple of minutes, then flip.
-In the mean time, add the Balsamic Vinegar to a small saucepan and cook it over medium high heat.
-Once it starts to boil, reduce the heat to medium low and stir every so often until the vinegar thickens, then turn the heat off.
-Once the chicken has been flipped, add 2 slices of Mozzarella Cheese to each Chicken Breast.
-Sprinkle 1 tablespoon of Basil, per Chicken, on top of the cheese.
-Top the Chicken off with 2 slices of Tomatoes per Chicken.
-Cook for about 5 or so more minutes until the Cheese has melted and the Chicken has cooked all the way through.
-Plate the Chicken and drizzle with the Balsamic Reduction.

6 thoughts on “Caprese Chicken w/ Balsamic Reduction

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