Chicken Caprese with a butter lettuce salad….

One of the things that makes me love cooking is the art of creation as I’m not creative in any other area. I read a few different recipes and take things from them to make it my own. Don’t be afraid to substitute or omit. Use what you got as long as it makes sense. This is why I don’t bake. To precise and too many rules.

For instance in this recipe it called for onions and I used shallots and it called for mozzarella and I used provolone and parmesan.

And it turned out delicious. This is now one of my husband’s favorites.

6 thinly sliced chicken breast


EVOO and 2 tablespoons of butter

A small onion- diced

2 cloves of garlic- minced

Can of diced tomatoes-14.5 oz

Basil – chopped

Balsamic glaze

Season 6 thinly sliced chicken breast with S&P then sauté in a pan lined with evoo and butter for 4-5 minutes per side until slightly brown.

Remove chicken from pan add more butter and sauté diced onions for 4 minutes add the garlic for the last 30 seconds.

Add tomatoes to pan and simmer for a few minutes.

Add chopped basil and a little more S&P.

Turn broiler to high.

Return chicken to pan. Cover pan handle with foil . Cover each piece of chicken with a small slice of mozzarella or provolone.

Place under broiler until cheese bubbles about 2 minutes.

Drizzle with balsamic glaze and garnish with more basil.

Serve with a side salad.


Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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