I have finally gotten around to posting my caprese avocado chicken recipe for you. If you remember my Thanksgiving post with the caprese avocados, you should know that this is one of my favorite dishes. It never takes longer than 20 minutes to make and it’s near impossible to screw up. Any sort of caprese dish includes three main ingredients; tomatoes, balsamic vinegar and mozzarella cheese. I was trying to think of something I could add that would give the dish a little color and add some flavor. The first go-round I went with some bell peppers but that turned out to be a mistake as the peppers were a little too strong with the balsamic vinegar. So I looked for something sweeter that wouldn’t over-power the vinegar and I went with some fresh avocado.
I’ve made caprese chicken so many times that it’s almost second nature at this point. The first caprese chicken I ever attempted actually turned out to be a disaster. The girl I was seeing at the time was trying a gluten free diet so I was trying to be a good boyfriend and cook her something. Both of the chicken breasts I bought were three times larger than they were supposed to be and it took FOREVER for them to cook through. I used cherry tomatoes which eventually got mushy as I waited for the chicken to cook through and I also used way too much balsamic vinegar. We ended up ordering takeout but it’s safe to say I’ve come a long way since then and I’ve improved and simplified the recipe drastically for you.
It’s important that you buy the thin sliced chicken breast because that will cook through quickly and keep the total cook time at 15 minutes. Other than that, these caprese avocado chicken breasts are a breeze to make and they’re guaranteed to impress and satisfy everyone at the table.
- 2 Thin sliced chicken breasts (roughly .5-.75lb each)
- 1 Medium avocado
- 1 Large Roma Tomato
- 1 Tsp Salt
- 1 Tsp Pepper
- 5 Tbsp Balsamic vinegar
- Put 2 raw chicken breasts in a plastic baggy with balsamic vinegar and place in the fridge for 5 minutes.
- Cut both your tomato and your avocado into slices.
- Remove chicken from plastic baggy and place in a frying pan over medium heat (save balsamic vinegar).
- Once the chicken is cooked halfway through (3-4 minutes), flip both chicken breasts over.
- Place one slice of cheese over the chicken breast and place 1 tomato slice on top of the cheese then add remaining balsamic vinegar to the pan.
- Place avocado slices in a line on a plate as seen in the picture, leave 1 slice to place on top at the end.
- Once the chicken is cooked through (5-8 minutes), remove from heat and place chicken over the avocado slices.
- Season with crushed black pepper and top with final avocado slice.
- Serve immediately and enjoy.
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