Caprese Chicken

2 Tsp. EVOO

2 Garlic cloves, minced

2 c Grape Tomatoes, halved

3 Tbsp DIVINO Classic or Sassy Classic Balsamic Vinegar

1/2 c Fresh basil leaves

4 Boneless, skinless chicken breasts - butterflied and pounded to 1/4” in thickness

2 c Shredded mozzarella (Please DO NOT purchase pre-shredded!)

Prepare chicken breasts and I gave them a very healthy drizzle of EVOO, both sides, a little salt and pepper. Into the frig for a bit. I love the EVOO soaking into the chicken and perfect for the grill!!

Heat olive oil in a large skillet (cast iron is perfect) over a medium-high heat. Add garlic and stir for a quick minute, then add tomatoes, balsamic vinegar and of course give it a spritz of salt and pepper. Cover and cook for 8-10 minutes. Remove from heat and add basil leaves.

Take your grilled or sauteed chicken and transfer to a baking sheet (needs sides so it doesn’t leak in your oven) and top chicken with tomato mixtures and spread shredded mozzarella.

Broil for 2 -5 minutes until cheese is melted.

I made a size of whole wheat orzo and some extra red sauce. ENJOY!