Caprese Chicken (with Avocado)
This Skillet Avocado Caprese Chicken will quickly become a dinner favorite! There's layer after layer of flavor and they all blend together so beautifully. And bonus it's so easy to make!
(10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved
Salt and freshly ground black pepper
, cut into 8 slices
(from a firm but ripe large avocado)
medium vine ripened tomatoes
(I used Bertolli)*
chopped basil ribbons
In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper.
Dab chicken dry with paper towels then sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat.
Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 - 6 minutes.
Rotate and cook opposite side until chicken has nearly cooked though (about 160 in center), reducing burner temperature just slightly if needed, about 4 - 5 minutes.
Add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 - 2 tomato slices.
Cover pan with lid, return to heat and allow to cook 1 - 2 minutes longer until cheese has melted and chicken registers 165 in center.
Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.
I have a homemade honey-balsamic glaze recipe that I used in my
Peach and Prosciutto Pizza recipe
— feel free to halve the balsamic glaze ingredients for this caprese chicken recipe.
Recipe source: Cooking Classy
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