Month: April 2014

Caprese Chicken


This always happens after spring break. The end of the year comes so fast. Before I know it all my papers are due and I face finals week. This is a beautifully difficult place to be. I dread the busy end of the semester, but I look forward to summer.

Nevertheless, I have to eat, so I continue cooking. I added Caprese Chicken to my weeknight meal rotation, since total prep and cook time is only about 20 minutes.



Caprese Chicken

1/2 lb chicken breast or tenderloins

1 clove garlic

1 cup cherry tomatoes, halved

4 oz fresh mozzarella cheese, pulled to 1 inch balls

1/2 cup fresh basil, shredded

Salt and pepper, to taste

Dash of olive oil

Heat olive oil in large skillet. Add chicken and garlic. Season chicken with salt and pepper. Cook chicken until one side is brown, about 5 minutes. Turn chicken, and add tomatoes and basil. Continue cooking chicken, and stir tomatoes and basil occasionally. Just before removing skillet from heat (after about 14 minutes), place mozzarella on chicken, and let mozzarella melt. Serve, with tomato juices, if desired.