Margherita Chicken
Ingredients:
1 Tablespoon olive oil
1 Tablespoon butter
4 chicken breasts
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
1/4 cup chicken stock
4 oz fresh mozzarella
2 roma tomatoes sliced
1/4 cup fresh basil
1 Tablespoon butter
4 chicken breasts
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
1/4 cup chicken stock
4 oz fresh mozzarella
2 roma tomatoes sliced
1/4 cup fresh basil
Directions:
Preheat oven to 375°F.
Season chicken liberally with salt and pepper.
Heat a large cast-iron or oven-safe skillet to medium heat.
Add butter and olive oil.
Once the butter melts, add the chicken.
Sear until golden brown, about 5-6 minutes. Flip and sear until the other side is golden brown as well, another 5-6 minutes.
Add in the balsamic vinegar and chicken stock. Use a wooden spoon to scrape up all the brown bits at the bottom of the pan. Bring mixture to a boil and reduce to a simmer.
Layer chicken with a few mozzarella slices followed by a few tomato slices.
Drizzle with a little bit of olive oil.
Season tomato with salt and pepper.
Bake in the oven until the cheese is melted and the chicken has reached 165 degrees at the thickest part of the breast.
Remove from the oven and spoon sauce on top. Garnish with fresh basil leaves.
Season chicken liberally with salt and pepper.
Heat a large cast-iron or oven-safe skillet to medium heat.
Add butter and olive oil.
Once the butter melts, add the chicken.
Sear until golden brown, about 5-6 minutes. Flip and sear until the other side is golden brown as well, another 5-6 minutes.
Add in the balsamic vinegar and chicken stock. Use a wooden spoon to scrape up all the brown bits at the bottom of the pan. Bring mixture to a boil and reduce to a simmer.
Layer chicken with a few mozzarella slices followed by a few tomato slices.
Drizzle with a little bit of olive oil.
Season tomato with salt and pepper.
Bake in the oven until the cheese is melted and the chicken has reached 165 degrees at the thickest part of the breast.
Remove from the oven and spoon sauce on top. Garnish with fresh basil leaves.
Notes:
Use an oven-safe skillet if you don’t have a cast iron pan. Preventing melted pan handles from mixing with your food is a fairly good idea, don’t you think? I also have this silly rule about not setting the kitchen on fire. Good rule.
Uniformly thick chicken breasts are a mutation. Pound the breast flat during preparation so they are approximately even thickness.
Don’t try to cheap out by using pre-grated, part-skim mozzarella. Get yourself a big ball of whole milk mozzarella and slice it yourself. Thank me later.
The temptation is to dig in as soon as the chicken comes out of the oven. Can’t blame you, but let the chicken rest for a few minutes to let the juices redistribute. Go make a salad or something while you wait. You need more veggies anyway.
Uniformly thick chicken breasts are a mutation. Pound the breast flat during preparation so they are approximately even thickness.
Don’t try to cheap out by using pre-grated, part-skim mozzarella. Get yourself a big ball of whole milk mozzarella and slice it yourself. Thank me later.
The temptation is to dig in as soon as the chicken comes out of the oven. Can’t blame you, but let the chicken rest for a few minutes to let the juices redistribute. Go make a salad or something while you wait. You need more veggies anyway.