Caprese Chicken
I used the balsamic vinegar reduction from the link at the bottom. I accidentally reduced it a TAD too much, haha. But it still worked. I also waited a few minutes to take a photo, so the crisp fine lines of sauce had spread. But it tastes a lot better than it looks. And I think it looks pretty good!
This was amazing. I salt and peppered the chicken then seared each side, then baked it. I did the typical mozzarella and tomato topping and broiled them the last 3-5 minutes. I kept it pretty simple, the only change I did from the traditional recipe is instead of fresh basil leaves, I used dried. I try to cut up our meals for our toddler and I thought it would be easier for him to eat and still get the taste. Anyways, it was great and will be on our meal rotation! I paired it with a simple tossed salad with Parmesan, no dressing. You're able to use the sauce from the chicken. I also toasted some cut bread with olive oil, dried oregano, dried basil, pepper, and garlic powder to serve sort of like a crouton.
Alana's Review
Ease: 4.5/5
Taste: 5/5
Comments: No changes needed! I can't wait to make this again!
http://damndelicious.net/2015/05/02/baked-caprese-chicken/?m
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