Caprese Chicken

This 2017 is going to be my year of new recipes. I have been trying new recipes and I'm ready to share them all with you. Most will probably be healthy because Jack and I are on a new journey together. A new journey of healthy living, staying healthy and being active with our children. So far this lifestyle has been going amazing.

Along with trying these new recipes, I am going to be writing more, sharing these recipes, the ups and downs along this journey. We're very optimistic about what is in store for us and it's going to be AMAZING!

Last week I had some of my girlfriends over for our weekly girls night so I tried this 21 day fix recipe and it was so good I had to make it again on Sunday for my parents. I made way too much of course, so Jack got to indulge in the leftovers for work. He was very pleased with the meal too. So this meal was definitely a WIN in my book.

Ingredients:
- 2 tbs. olive oil
- 2 boneless, skinless chicken breasts, pounded to uniform thickness
- 1/2 cup good-quality balsamic vinegar
- 2 cups grape or cherry tomatoes, halved
- 1 cup fresh mozzarella, torn into small pieces
- 1 cup lightly-packed fresh basil, torn


Directions:

To Make The Chicken:

Heat oil in a large skillet over medium-high heat. (You will know that it is ready when the oil is shimmering, or it sizzles when you place a drop of water in the oil.) Add the chicken and cook for 3-4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove chicken and set aside.

To Make The Balsamic Reduction:

Heat balsamic vinegar in a small saucepan over medium-high heat until boiling. Reduce heat to medium-low and simmer for 10-15 minutes until reduced by half. Remove and set aside.

Putting the dish together:

Plate the chicken, then top with sliced tomatoes, mozzarella and basil. Drizzle with the balsamic reduction. Serve warm.

 I served this dish over spaghetti squash. You could serve over butter noodles as well depending on your personal preference.




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