I'm picky about tomatoes but I love them in this recipe. I came up with this because I love the idea of a caprese salad but I dont like big chunks of raw tomato- cooked tomatoes on the other hand work for me. Plus I found these really cute colored cherry tomatoes and had to do something with them.
This dinner comes together so easily but it looks fancy so if you're trying to impress someone with your culinary skills- look no further. These bright colors steal the show but seriously this is such an easy recipe.
I added a side of cauliflower gnocchi because I'm obsessed. Pan seared in olive oil with red pepper flakes (white wine would work so well), and then topped with parmesan and fresh basil. Easy side and as a whole this meal is still healthy.
Now you see what I meant about the colors here. So bright! For plating purposes I took a whole chicken breast and cut it down the center so I could butterfly it out like you can see in the pictures.
I love adding balsamic glaze to anything that makes sense and here it definitely makes sense. First- it adds another dimension of flavor that complements the cheese and basil and tomatoes (like your classic caprese), and second it add some visual contrast.
You can make this with one sheet pan and one non stick skillet. If you're more organized than I am you could probably do it all in a cast iron skillet.
Cauliflower gnocchi: not an add but I buy the frozen package at Trader Joe's and it has become such a staple for me. You could just as easily use traditional potato gnocchi. Of if you don't want pasta... I guess you don't have to make gnocchi at all.
Bonus points: (if you're old enough) make it date night and add a bottle of red wine!
-2 chicken breasts, cut down the center and butterflied if you're feeling fancy
-2 slices fresh mozzarella
-1 – 2 cups bite size tomatoes (I like heirloom)
-12 or so asparagus stalks
-2 tablespoons pesto
-2 teaspoons garlic salt
-Olive oil, salt and pepper to taste
-Red pepper flakes to taste
-Fresh basil to garnish
-Balsamic glaze (optional but not really)
1. Preheat the oven to broil or 525 F. Cover a pan with aluminum
2. Coat chicken breast halves with pesto, salt and red pepper flakes
and place on the pan.
3. Make a boat out of foil for the asparagus. Cut or break the ends
and then drizzle with olive oil, pepper and garlic salt. Cover with
foil and place on the pan.
4. Once the oven is ready, put the pan in and let sit for 20 min, flip
halfway and with 5 min left add a slice of mozzarella to each piece
5. While the chicken is in the oven, add the tomatoes to a skillet,
drizzle with olive oil, add a splash of balsamic, salt, pepper. Sauté
over medium-high heat until the skin begins to blister and
6. When the chicken is done, remove from the oven and onto a plate.
Top with asparagus, tomatoes, fresh basil and a drizzle of
balsamic glaze. Sprinkle more red pepper flakes if you’re feeling