Good way to use the trimmings from your basil! Use leaves and flowering tops.
CAPRESE CHICKEN
Ingredients
4-6 boneless, skinless chicken breasts or thighs
Salt and pepper
2 pints or so grape or cherry tomatoes, halved, or equivalent regular tomatoes, diced
1/4 cup olive oil, divided
Enough thick slices mozzarella to cover each piece
Good handful fresh basil, chopped - a generous 1/2 cup or so
4 large cloves garlic, minced - a generous tablespoon or so
Balsamic vinegar - optional but good
Instructions
Season chicken on both sides with salt and pepper or seasoning salt and pepper.
Film the bottom of a large sauté pan with olive oil, a couple tablespoons.
Turn heat to medium high. Add chicken to pan and cook about 10 minutes on each side, turning once, until cooked through. See tip below.
Keep warm while making Caprese topping.
Add rest of oil, a couple tablespoons, to pan. Add garlic and turn heat down a bit. Cook until fragrant but not brown, a couple of minutes.
Stir in tomatoes, raise heat back to medium high, and cook until they start to wrinkle and skin softens. Stir in basil. Season with salt and pepper if you like.
Top chicken with tomato mixture. If there’s extra, just spoon it around the chicken.
Lay cheese on top.
Either put lid on pan for cheese to melt (turn heat off) or run under broiler.
Splash each piece with a bit of vinegar.