Light Chicken Caprese

1. 1

   In a medium-size bowl mix tomatoes, mozzarella, 1 tablespoon olive oil, balsamic vinegar, 1/8 teaspoon salt, pepper to taste and chopped basil. Cover with plastic wrap and refrigerate.

2. 2

   Heat remaining olive oil in a non-stick skillet and brown salted and peppered chicken on both sides. Continue to cook until internal temperature reaches 160 degrees. Turn a few times to avoid burning.

3. 3

   To serve, spoon caprese salad over each chicken breast and garnish with additional basil as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.