Caprese Chicken

 

4

boneless skinless chicken breasts (1 1/4 lb)

1

teaspoon Italian seasoning

1/2

teaspoon salt

1/2

teaspoon grated lemon peel

1

tablespoon olive oil

1

teaspoon balsamic vinegar

1

large plum (Roma) tomato, cut into 8 thin slices

1/2

cup shredded mozzarella cheese (2 oz)

1/4

cup chopped fresh basil leaves

Hot cooked linguine, if desired

• 1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix Italian seasoning, salt and lemon peel; rub mixture evenly over smooth side of chicken.
• 2 In 10-inch nonstick skillet, heat oil and vinegar over medium-high heat. Add chicken, seasoned side down; cook 8 to 10 minutes, turning once, until no longer pink in center.
• 3 Reduce heat to low. Top each chicken breast with 2 tomato slices and 2 tablespoons cheese. Cover; cook 2 minutes or until cheese is melted. Sprinkle with basil. Serve with linguine.