French Chicken Breast with fresh mozzarella, pesto, and balsamic reduction caprese salad
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 6 oz. Heirloom Cherry Tomatoes
- 3 Basil Sprigs
- 2 Bone-in Chicken Breast
- 1 Tbsp. Home Chef Sicilian Spice Blend
- 7 oz. Spinach
- 11/2 fl. oz. Balsamic Vinegar
- 3.96 oz. Fresh Ciligiene Mozzarella
- 2 Tbsp. Basil Pesto
Directions
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Thoroughly rinse produce and pat dry. Preheat oven to 400 degrees. Prepare a baking sheet with foil.
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Halve cherry tomatoes. Stem basil, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips (chiffonade). Rinse chicken breasts and pat dry.
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Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Rub chicken breasts with Sicilian spice blend (to taste) and a pinch of salt and pepper. Add chicken to hot pan and cook 4-5 minutes per side, or until lightly browned. Transfer chicken breasts to prepared baking sheet and roast 18-22 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Remove from oven and let rest at least 5 minutes. Wipe pan clean.
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Line a plate with a paper towel. Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil and spinach to pan. Cook 1-2 minutes, or until just wilted. Season with ΒΌ tsp. salt and a pinch of pepper. Remove spinach to prepared plate to absorb excess moisture. Wipe pan clean.
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Add balsamic vinegar to pan used for spinach over medium heat and cook 3-4 minutes, or until reduced by half. Remove from heat and keep warm.
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Place a serving of spinach on a plate and rest a chicken breast on top. Arrange an even amount of cherry tomatoes and mozzarella next to chicken. Drizzle with balsamic reduction and pesto. Garnish with basil chiffonade.