Caprese Chicken Skillet

A great way to use up your summer tomatoes 🍅

Caprese Chicken Skillet

INGREDIENTS

1/2 cup plus 1 tablespoon balsamic vinegar, divided

1 tablespoon plus 1 teaspoon honey, divided

4 small boneless, skinless chicken breasts (24 oz)

 teaspoons kosher salt, divided

½ teaspoon ground black pepper, divided

2 tablespoons extra virgin olive oil, divided

1 small red onion, diced (about 1 cup)

4 cloves garlic, minced (about 4 teaspoons)

4 cups sliced tomatoes: halved cherry or grape tomatoes, (2 pints) or ½- inch- diced peak season plum or other garden tomatoes

¼ teaspoon dried thyme

4 ounces part- skim mozzarella pearls, (scant 1 cup) or 4 ounces block- style part- skim mozzarella cheese cut into bite-sized cubes

¼ cup tightly packed fresh basil leaves, thinly sliced

DIRECTIONS

In a small saucepan, combine ½ cup of the balsamic vinegar and 1 tablespoon of the honey. Gently simmer over medium- low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes.

Remove from the heat and set aside.

While the balsamic reduces, arrange the chicken on a cutting board and stretch a large sheet of plastic wrap over the top. Lightly pound the chicken breasts into an even ½- inch thickness. Discard the plastic, then sprinkle the chicken with ¾ teaspoon of the salt and ¼ teaspoon of the pepper, seasoning both sides.

In a large, heavy- bottomed skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot but not smoking, add the chicken breasts top- sides down, being careful of oil that may splatter. Let cook undisturbed for 4 minutes, or until lightly browned.

Flip and cook an additional 3 minutes. Check for doneness. The chicken should reach 165 degrees F at the thickest part when tested with an instant- read thermometer, and when sliced, the juices should run clear.

If it needs additional time, flip again and continue cooking for a few minutes on each side, until done. The total cooking time will vary depending upon the size of your chicken. Remove to a plate and cover to keep warm.

Without wiping out the pan, reduce the skillet heat to medium. Add the remaining tablespoon of oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks.

Add the garlic and let cook 30 seconds, just until fragrant.

Add the tomatoes, thyme, and remaining 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon pepper. Increase the heat back to medium high and cook until the tomatoes begin to soften, about 2 minutes.

Return the chicken to the pan, nestling it into the tomatoes, and scatter the mozzarella throughout.

Cover the pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty.

Uncover, drizzle the balsamic reduction over the top, and sprinkle with the fresh basil. Serve warm.

NUTRITION

Serving: 1piece chicken, 1/4 veggies and cheese, Calories: 419kcal, Carbohydrates: 21g, Protein: 47.5g, Fat: 16.5g, Saturated Fat: 5g, Cholesterol: 141mg, Sodium: 585mg, Fiber: 2g, Sugar: 7g Blue Smart Points: 7 Green Smart Points: 10 Purple Smart Points: 7

Chicken with Walnuts – Stirfry

My first ever stir fry dish came from a Better Homes & Gardens cookbook. To this day it remains a favorite.

Everyone I’ve served it to asks me for the recipe. It doesn’t call for red bell peppers but I love the color they add to the dish.

INGREDIENTS

1 and 1/3 pounds whole chicken breasts

3 T Soy sauce

2 t cornstarch

2 T dry sherry

1 T grated gingerroot

1 t sugar

1/2 t salt

1/2 t crushed red pepper

2 T cooking oil (I use peanut oil)

2 medium green peppers, cut into 3/4″ pieces

4 green onions, bias-sliced into 1″ lengths

1 cup walnut halves

Hot cooked rice

DIRECTIONS

Skin, halve lengthwise and bone chicken breasts. Cut chicken into 1″ pieces. Set aside.

In a small bowl stir soy sauce into cornstarch; stir in dry sherry, gingerroot, sugar, salt and red pepper. Set aside.

Preheat a wok or a large skillet over high heat; adding cooking oil (watch it as it spatters). Stir fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender. Remove from wok or skillet. Add walnuts to wok or skillet; stir-fry 1 to 2 minutes or until just golden. Remove from wok or skillet.

(Add more oil if necessary) Add half the chicken to the hot wok or skillet and stir fry 2 minutes. Remove from skillet. Stir-fry remaining chicken for 2 minutes.

Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir til thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more (I never cover it). Serve at once with hot rice.

Notes: Use a long-handled spoon or spatula to lift and turn the food with a folding motion. Be sure to maintain high heat so the food cooks quickly —