I was home by myself that evening and this was easy to just make one serving (and a big one at that). No measurements, sorry.
Heat olive oil over slightly over medium heat. Gently pound out a boneless chicken breast (or two or three) only to even out the thickness, not to make it thin. Generously salt and pepper, add to the pan, and cook 5 minutes on each side. (If thin, you might want to go 4-4 1/2. It will cook a little more while the cheese melts.)
Meanwhile, slice a bunch of grape tomatoes in half. I used the trick of pressing down with a container lid of some sort to hold the tomatoes steady, and slicing through all the tomatoes at once (use a serrated knife).
And boom, you have beautifully sliced grape tomatoes in no time.
The chicken was looking good. Once done, remove to a plate.
And I was ready with Balsamic Vinegar, a large minced clove of garlic, the grape tomatoes, mozzarella, and chiffonade of basil.
A generous splash of balsamic, followed by the garlic, a few stirs of the garlic until it is fragrant (about 30 seconds) and in go the grape tomatoes.
Stir a bit for around 3 minutes, and throw in some basil.
A few more stirs for a minute or so, and back in with the chicken, top with mozzarella, and cover to let it melt.
Spoon some of the tomatoes and sauce back over, and sprinkle with a little more basil.
And it was delicious.
I liked it so much, and it was so easy, that I made it again the next night to work out the timing a little better (reflected above), see if pounding out the chicken breast made a difference (it did) and really just because I wanted to eat it again because it was so good.
Caprese Chicken
Olive Oil
Boneless chicken pieces
Salt and pepper
Garlic
Balsamic vinegar
Sliced grape tomatoes
Fresh Basil
Bel Gioioso (or other fresh) Mozzarella
Heat olive oil over slightly above medium heat. Gently pound out chicken pieces to an even thickness (do not pound thin). Generously salt and pepper, and add to the hot pan. Cook 4-5 minutes on each side.
Meanwhile, slice grape tomatoes in half. Mince the garlic. Roll the basil and slice into thin strips.
When the chicken is done, remove it to a plate. Pour a generous splash of balsamic into the pan, followed by the minced garlic. Stir the garlic about 30 seconds, just until it is fragrant. Add the tomatoes and cook 3 minutes, stirring occasionally. Add some basil, cook another minute or so.
Add back the chicken and top with mozzarella. Cover the pan, and let the mozzarella melt.
Remove the chicken to a plate, and spoon the tomatoes and sauce over the chicken.