Description
Simple weeknight dish, ready in 30 minutes. Click to find out why my toddler refers to this caprese chicken dish as ‘candy chicken’. It’s that good!
Ingredients
- ⅓ cups Balsamic Vinegar
- 7 Boneless, Skinless Chicken Thighs
- ½ teaspoons Salt
- 2 Tablespoons Olive Oil
- 7 Fresh Basil Leaves
- 5 Vine Tomatoes, Sliced
- 8 ounces, fluid Fresh Mozzarella
- Freshly Ground Pepper, to taste
Preparation
Preheat oven to 400ºF.
Place the pan over medium-high heat and add balsamic vinegar. Bring to a boil and allow the vinegar to reduce, stirring occasionally. Let the vinegar reduce until it is thick and syrupy enough to coat the back of a spoon, about 3–5 minutes. Remove from the heat, pour into a cool bowl and set aside for later. Clean the pan and return it to the stovetop.
Place chicken thighs between cling film. Using a kitchen mallet, pound thighs so that they are each about 1-inch thick. Sprinkle evenly with salt.
Add olive oil to the pan and heat on medium-high until shimmering. Add chicken thighs in one layer and fry until golden brown on the bottom, then turn and brown the other side.
Layer the chicken with 1-2 leaves of basil, then tomatoes, then slices of fresh mozzarella. Turn off the heat of the stovetop and place the pan in the hot oven. Bake for 10–12 minutes, or until the cheese has fully melted and is beginning to brown.
Remove the pan from the oven and drizzle with the reserved balsamic vineger glaze. Season with black pepper. Serve hot.
