Chicken Caprese Roll-Ups

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I’ve been thinking about something like this dish for a while, and I wasn’t sure why. I kept thinking I’d pinned it, but I couldn’t find a pin on any of my boards. Maybe I dreamed it? Caprese is always a winner, right? If you don’t like caprese salad, we aren’t going to get along. I could eat the ripe tomato-basil-fresh mozzarella combination all day long. So, I made it up. I did a little online exploring and pulled a little from here, a little from there, and then just did my own thing in the end. Of course. So here you go.

WHAT YOU NEEDchixcaprese1
* 1lb thin cut chicken breasts (or pound your own to an even thinness)
* fresh mozzarella, sliced thin (or pre-sliced)
* ~1/4C fresh basil, chopped
* salt + pepper, to taste
* olive oil
* balsamic vinegar
* 1 shallot, diced
* 2 cloves garlic, diced
* 2 pints cherry or grape tomatoes, halved

WHAT TO DO
This is actually really simple. Prepare all of your ingredients ahead of time. Place your thin-cut chicken breasts flat on a working surface. Lightly salt and pepper them, then place a single slice of cheese on each.

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Heat a little olive oil in a large saute or frying pan over medium/medium-low. Carefully roll each piece of chicken over the cheese, and place, seam-side down, into the olive oil.chixcaprese3
While the rolls start to cook, heat a little olive oil in another frying pan over medium heat, and add the garlic and shallot. Cook about 1 minute, then add the tomatoes. Salt and pepper these lightly, to taste. Cook until they soften, about 10 minutes, stirring or tossing occasionally.

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When you get the tomatoes on the stove, go back to your chicken and turn the rolls in the pan, allowing them to cook all the way around. Some of the cheese will ooze out a bit – that’s okay. When the chicken is cooked all over, and the tomatoes have softened nicely in the other pan, pour the tomato mixture over the chicken, then add the chopped basil.

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Finish with a few glugs (very scientific measurement term) of balsamic vinegar, and cook another 3-4 minutes.

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Serve immediately. I sauteed yellow squash and spinach finished with garlic salt to go on the side. I’d say make sure you have some good, thick bread at the very least – you’ll want to use it to sop up the bright, sweet, tangy sauce you’ve made.

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