Kristy Cook
Ingredients
Balsamic Chicken
- 4 boneless skinless chicken breasts, pounded to an even thickness
- ¼ cup extra virgin olive oil
- ½ medium lemon, juiced
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 tablespoon balsamic vinegar
Balsamic Reduction
- 1 cup (255 g) balsamic vinegar
Caprese Salsa
- 2 cups (298 g) cherry tomatoes, quartered
- 1 medium ripe avocado, peeled, pitted, diced
- 1 cup mini mozzarella cheese pearls
- ½ cup (12 g) basil leaves, minced
- 2 small shallots, finely diced
- salt & pepper, to taste
Instructions
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In a large bowl, whisk together olive oil, lemon juice, and balsamic vinegar. Place the chicken breasts into a large zip-lock bag. Pour the marinade over the chicken and turn the bag to coat the chicken evenly. Place the bag in the refrigerator and let the chicken marinate for 20 minutes. Meanwhile, prepare the balsamic reduction.
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In a small saucepan over medium-high heat, add the balsamic vinegar. Bring it to a boil, then reduce the heat to medium-low. Stir occasionally until the liquid is reduced by half. The balsamic reduction should be thick enough to coat the back of a spoon. Set it aside to cool; it will continue to thicken as it cools.
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When ready, transfer the marinated chicken with the marinade to a large skillet over medium-high heat. Cook undisturbed for 6-8 minutes. Then, flip and repeat with the opposite side. The chicken is fully cooked when it reaches an internal temperature of 165°F. Remove from heat.
Caprese Salsa
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Just before serving, prepare the caprese salsa. In a mixing bowl, combine the cherry tomatoes, avocado, mozzarella cheese pearls, basil, shallot, salt, and pepper. Mix well.
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Spoon the caprese salsa over the baked chicken and drizzle with balsamic reduction. Serve immediately.
