Caprese Chicken

 This is one of my favorite chicken recipes.  It's easy to make and so fresh and delicious for summer! If you skip the angel hair pasta, it is a low carb recipe!

Caprese Chicken

• 3 skinless, boneless chicken breasts
• salt and pepper
• 1 tomato, thinly sliced
• 6 slices of fresh mozzarella
• fresh basil
• 2 tablespoons balsamic vinegar
• 2 teaspoons brown sugar
• 2 teaspoons dijon mustard
• 3 tablespoons olive oil

Directions

1. Preheat oven to 400 degrees F. Slice the chicken breasts in half and then season with salt and pepper.

2. Warm a pan on the burner to medium high heat. Add a little olive oil to evenly coat pan. Add chicken to the pan. Cook on both sides for 2 minutes. Transfer to a sprayed cooking sheet. Repeat this step to cook the remaining chicken.

3. Transfer chicken to the oven and cook for 8-10 minutes. The last two minutes of cooking place a slice of mozzarella cheese on each piece of chicken to melt.

4. While chicken is baking mix up the balsamic vinegar, mustard, brown sugar, and olive oil. Set aside.

5. After chicken is cooked remove from oven and top with thinly sliced tomato, fresh chopped basil and drizzle with balsamic glaze.

Enjoy!

The fresh basil is what makes this dish so fresh and delicious. It was very satisfying to know that the basil was fresh and came from my garden.

If you have any leftover chicken it makes a delicious sandwich for lunch the next day. I simply broiled a bun, warmed up the chicken, topped with tomato and fresh basil, and added a thin layer of mayo to the bun. It was delicious and just as fresh as it was the first meal!