We always like caprese salad in the summer, when tomatoes and basil are beautiful and fresh from the garden. And I was also thinking about a dish my mom ordered when we took them to Jax for their anniversary this summer. This dish is my take on combining the two !
Our traditional caprese salad is just tomato, basil, mozzarella cheese and a drizzle of balsamic vinegar. And salt and pepper, of course. The dish at Jax was almost like a Chicken Parmesan, it had breaded chicken filets, with big slices of tomato and cheese, basil and a balsamic reduction.
I didn't want breaded chicken, I knew that for sure, and I also wanted something easy for Ray to prepare on a weeknight. I think this hit it, it was quick, easy and really had that summer flavor we love, with the addition of a chicken breast to make it an entree portion. Ray added his favorite multi-grain combo on the side with some toasted almonds, it was excellent !
1 1/2 pounds boneless, skinless chicken breasts
1/4 cup red wine vinegar
2 tablespoons Italian seasoning
2 tablespoons olive oil
1/4 cup water
4 large Roma tomatoes, sliced
1 pound fresh mozzerella cheese, sliced
Fresh basil leaves
Balsamic vinegar, for drizzling
Salt and pepper, to taste.
Place chicken breasts in a large plastic bag. Combine vinegar, Italian seasoning, olive oil and water in a small bowl, and pour over chicken. Let marinate overnight. Preheat oven to 400. Warm 2 tablespoons olive oil in a large saute pan. Remove chicken breasts from the marinade and place in pan. Brown 5-6 minutes on each side, just until cooked through. Remove from heat, place on cookie sheet. Top each breast with sliced tomato and mozzerella. Place pan in oven, and heat 5-7 minutes,just long enough to melt the cheese. Remove from oven, top with a basil leaf, and drizzle with olive oil. Season with salt and pepper if needed.