Balsamic-Glazed Chicken Caprese

Looking for a fresh spin on the basic sautéed chicken cutlet? These Balsamic-Glazed Chicken Caprese cutlets are a Capri-sun-soaked dream come true. Chicken cutlets are sauteed until crispy golden brown then topped with melted mozzarella cheese, roasted cherry tomatoes, and fresh basil. A drizzle of honey-sweet balsamic glaze sends the dish over the top and out of the park! Light and satisfying, this dish is full of summer-fresh flavors and needs only a tossed salad — maybe with some fresh avocado and toasted chopped walnuts– to round off the perfect meal.

Inexpensive and a great source of lean protein, chicken cutlets are an ideal base for many delicious recipes– chicken marsala, chicken piccata, chicken saltimbocca –the list is endless. I like to think of this Balsamic-Glazed Chicken Caprese as a fresher, lighter take on the classic Chicken Parmigiana. It features fresh tomatoes and basil instead of a cooked tomato sauce. And the drizzled balsamic glaze is the piece de resistance!

Prepping the Perfect Chicken Cutlet:

Making perfect chicken cutlets requires only a sharp knife and a high quality chicken breast. If you don’t have a good set of knives, do yourself a favor and splurge on a high-quality Chef’s knife. This Global knife is versatile, and just about all you need in the kitchen. Worth every penny.

Ideally, for perfect cutlets, you should buy organic breasts no larger than 7 ounces each that have been air-chilled. Make sure the flap of meat called the tenderloin along the back of the breast has been trimmed or do it yourself. You should have a medium-sized, tear-shaped breast, thicker at the top and tapering to a thinner point at the end.

How to Prep a Chicken Cutlet:

Lay the breast on a cutting board long sides facing you. Place your non-dominant hand firmly on the breast to hold it in place as you use the other hand to slice horizontally through midpoint of the breast starting from the thicker end and moving through the length of the breast to the other end. You should end up with two cutlets.
If you have a really large breast (8 oz. or more), you can cut off the tapered, thinner end (as one cutlet) and horizontally slice and gently pound the thicker segment (you’ll end up with 3 cutlets).
Place the cutlets between 2 sheets of parchment or wax paper and pound the thick part of the cutlet until it’s as thin as the thinner part of the cutlet. The goal is to end up with cutlets of an even uniform size, about ¼ inch thick.
Sprinkle kosher salt over both sides of the cutlets and, if possible, let them rest at least 15 minutes.

Organize Your Cooking Time:

First things first: Mix the cherry tomatoes with some olive oil, salt, thyme, and garlic and pop them in a 350 degree oven for about 40 minutes. You’ll use the 40 minutes to get your chicken cutlets prepped and in the pan.
Make your balsamic glaze if you don’t have a bottle on hand. You can find balsamic glaze at your grocer (or here on Amazon), and you can use that to save time. It’s nearly just as easy to make on your own! Just simmer on low for 10-15 minutes. Balsamic glaze is a fabulous condiment — you can drizzle it over everything from salmon, pork, and steaks to vegetables and pastas. And it makes a great addition to salad dressings!
Cut the chicken breasts into cutlets (see above) and pound them into an even, uniform size. Salt and pepper and let sit for 15 minutes.
Dredge the cutlets in seasoned flour, then sauté briefly on both sides until golden brown. A good cast iron skillet is key here. I swear by my Staub, it’s lasted me years.
Take off heat, sprinkle with mozzarella cheese, and cover for 5 minutes or until cheese is melted. Top with tomatoes and fresh basil. Serve immediately with the balsamic glaze.

What kind of Mozzarella should I use?

BIG TIP! When cooking our Balsamic-Glazed Chicken Caprese, use block whole milk mozzarella and cut the cheese into small cubes. This is one instance where I prefer the block to the balls of fresh mozzarella, which can be a bit watery. You can also feel free to use those if you prefer, just be sure to pinch or tear them into smaller pieces. In a pinch, or if you’re in a hurry, you can also use the packaged shredded mozzarella, but try to find the whole milk variety.

Chicken Caprese

August 4, 2020

Prep: 15 min

Cook: 45 min

Total: 1 hr

Difficulty: Easy

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By: Marion

Ingredients

2 organic air-chilled boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
1 cup flour (seasoned with ½ tsp. Salt and ½ tsp. pepper)
2 tbsp. Vegetable oil
1 pint cherry tomatoes (we use Cherubs)
2 cloves garlic, smashed or crushed
3 sprigs fresh thyme
1 tbsp. Extra virgin olive oil
2 oz. whole milk mozzarella, cubed
½ cup torn fresh basil leaves
2 cups high quality balsamic vinegar

Directions

Step 1 Preheat oven to 350 degrees.
Step 2 Place cherry tomatoes on a parchment or wax paper-lined baking sheet. If cherry tomatoes are large, halve them.
Step 3 Drizzle with kosher salt, ground pepper, and a tablespoon or more of olive oil. Sprinkle fresh thyme leaves and garlic over tomatoes. Using your hands mix the tomatoes until coated. Roast about 40 minutes.
Step 4 While tomatoes are cooking, make glaze (if you don’t have a bottle on hand). Pour vinegar into a saucepan and bring to a gentle boil. Reduce heat and simmer for about 10 minutes or until it has the consistency of warm honey and coats the back of a spoon.
Step 5 Make the cutlets. Place one hand firmly on top of the chicken breast and use a sharp knife in the other hand to slice the chicken breasts horizontally (parallel to the cutting board) into two cutlets for a total of 4.
Step 6 Salt and pepper the cutlets.
Step 7 Place flour seasoned with a teaspoon of salt and a teaspoon of pepper into a ziplock bag and shake to mix. Dredge cutlets in flour and shake off excess flour.
Step 8 Heat oil in a 12-inch saute pan (a cast iron is perfect). When hot enough to sizzle, saute cutlets until golden brown on one side (2-3 minutes), and about 2 minutes on other side. Turn off flame.
Step 9 Scatter mozzarella cubes on top of the cutlets and cover the pan for about 3-5 minutes or until cheese melts. Remove to a serving platter or plates.
Step 10 Scatter cutlets with the roasted tomatoes and fresh basil. Drizzle with balsamic glaze and serve immediately.