Dutch Oven Caprese Chicken
Chicken breast or thighs, lightly pan fried with balsamic vineger & cherry tomatoes. All topped with melted mozzarella.
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts cut in half
- 50 ml balsamic vineger
- 200g cherry tomatoes halved
- 4 slices mozzarella
Instructions
- Add the oil to the Dutch Oven lid. Season chicken with salt and pepper and cook both sides until golden. Transfer the browned chicken to a bowl.1 tbsp olive oil, 2 chicken breasts
- Add balsamic vinegar to the Dutch Oven and cook for 1 minute. Add tomatoes and season with salt. Simmer until soft.50 ml balsamic vineger, 200g cherry tomatoes
- Return chicken to Dutch Oven and nest in the tomatoes. Top each piece of chicken with mozzarella slices and cover with a pan to melt the cheese.4 slices mozzarella
- Once the cheese has melted and the balsamic and tomatoes have thickened, spoon tomatoes over the chicken and serve.
Notes
Chicken Caprese can be served with crusty bread, pasta, orzo or even rice.