Caprese Grilled Chicken with Herb Roasted Potatoes
We’ve turned classic Caprese salad into a flavor-packed meal starring juicy grilled chicken covered with melted mozzarella, fresh Roma tomatoes, and basil—all drizzled with a warm balsamic glaze. Add a side of herbaceous roasted potatoes and let the compliments begin.
Total Time: 40m
Prep Time: 10m
Cooking Time: 30m
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3-4 boneless skinless chicken breasts
2 tsps smoked paprika
2 tsp Italian seasoning
2-3 Roma tomatoes, sliced
¼ cup chicken broth
Salt and Pepper, to taste
1 lb Fresh Mozzarella
1 cup balsamic vinegar
¼ cup brown sugar
Herb Roasted Potatoes
1 lbs Creamer Potatoes, halved
1 tbsp Herbs de Provence
Salt and Pepper, to taste
1 cup grape tomatoes
Preheat oven to 350 degrees F.
Season chicken breasts with smoked paprika, Italian seasoning, and salt and pepper. Drizzle olive oil in the 11-inch Valencia Pro Ceramic Non-Stick Grill Pan and warm over medium heat. Add chicken breasts and brown on both sides, about 5-7 minutes.
Squeeze the juice of 1 lemon on top of the chicken. Add ¼ cup chicken broth.
Place in oven for 15 minutes.
While chicken is baking in the oven, add halved creamer potatoes to a frypan cut side down. Toss in herbs de Provence, salt, pepper, and drizzle with olive oil. Cook on the stove top for 10 minutes, then add grape tomatoes. Roast in the oven for 15 minutes.
To make balsamic glaze, place balsamic vinegar and brown sugar to a sauce pan and bring to a boil. Then simmer for 10-15 minutes, until glaze begins to thicken/coat the back of a spoon.
Once chicken is finished, lay 3-4 slices of fresh mozzarella cheese on top of each chicken breast. Add back into the oven for about 5 minutes, until the cheese melts. Then place 3-4 slices of Roma tomatoes on top and garnish with balsamic glaze and basil.
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