Ok, I know I said on the Chicken Brown “Fried” Rice post that that was probably going to be the last before I headed to Disney, but…. I’ve got one more quick one! Keeping with the whole New Year New Me … this one was yummy!!!! One of my very favorite summer salads is a caprese salad, fresh mozzarella, tomatoes and basil! While yes we are right there in the dead of winter, that doesn’t mean we shouldn’t enjoy some flavors of summer with a twist! I’m writing this one as a single serving because there isn’t much to it and you can make as much as you need.
1- 8 oz chicken breast, pounded thin
2 tsp pesto
1 small tomato, sliced thin
2-3 oz fresh mozzarella, sliced
drizzle of Tuscan Herb Olive Oil (or any other finishing oil)
Lightly season the chicken with salt and pepper. Cook for a few minutes per side on a hot grill pan, or until cooked through. I sprayed the pan with an olive oil spray to prevent sticking.
Place the cooked chicken onto a baking sheet. Top with pesto, the sliced tomato, fresh mozzarella and a drizzle of the herb olive oil.
Place under a broiler until the cheese is melted and golden. I served mine with a side of broccoli rabe.