Name: Pesto Chicken with Caprese Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: italian
Ingredients: 2-4 Chicken Cutlets (Thin Sliced Chicken Breast); 2 TBS Pesto; 2 TBS Olive Oil; 1 TBS Balsamic Vinegar; 2 pounds ripe, cherry tomatoes, sliced into bite-sized pieces; 2 garlic cloves, finely minced (I use a microplane, and grate the garlic cloves); 2 tablespoons minced shallots; 1 tablespoon balsamic vinegar; 2 tablespoons red wine vinegar; 2 tablespoons torn basil leaves; kosher salt and freshly ground black pepper to taste; 8 ounces Baby Mozzarella Balls (Boconccini); Balsamic Glaze; Extra fresh basil leaves

Ingredients

Scale

PESTO CHICKEN

2–4 Chicken Cutlets (Thin Sliced Chicken Breast)
2 TBS Pesto
2 TBS Olive Oil
1 TBS Balsamic Vinegar

TOMATO SALAD

2 pounds ripe, cherry tomatoes, sliced into bite-sized pieces
2 garlic cloves, finely minced (I use a microplane, and grate the garlic cloves)
2 tablespoons minced shallots
1 tablespoon balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons torn basil leaves
kosher salt and freshly ground black pepper to taste

OTHER INGREDIENTS

8 ounces Baby Mozzarella Balls (Boconccini)
Balsamic Glaze
Extra fresh basil leaves

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Instructions

PESTO CHICKEN:

Blend the pesto, olive oil and balsamic vinegar together in an airtight container. Add in your chicken, and turn to coat each piece. Allow to marinate for up to 8 hours.
Bake your chicken at 425˚ for 20 minutes, or until and internal temperature reaches 165˚.

TOMATO SALAD:

Mix all of the tomato salad ingredients together in a bowl. Cover and store in the fridge. You can make this salad up to 3 days ahead of time.
Add in the drained baby mozzarella balls 30 minutes before serving.

ASSEMBLING THE SALAD

To large platter, add your cooked chicken breast, then spoon the tomato mozzarella salad on top. Drizzle with balsamic glaze and extra basil!

Equipment

Microplane

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