Balsamic Chicken Caprese (Monday Meals)

Monday Meals coming up on a Tuesday – blame my lost phone.

The original recipe called for this to be made in a slow-cooker. Which I have. But I find it hard to plan out during the week. Regardless of how many times I have used the damned thing without it blowing up, I am still convinced it will do so if I leave it to cook all day. And I don’t have the time to sit and wait for it to cook when I get home from work. And in all honesty, I feel like chicken recipes made in the slow-cooker start to all taste the same. And I prefer the taste of sauteed onions. All that to say, I made the below in a deep pan. And it only took me 40 minutes start to finish! This yields 4 servings at 576 calories per serving (according to My Fitness Pal).

2 tbs olive oil
2 lbs boneless, skinless chicken tenders
1/4 tsp salt
1/4 tsp pepper
1 14oz can diced tomatoes
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 tsp Italian seasoning
1 medium red onion
1lb fresh mozzarella
fresh basil

Add the olive oil to a pan over medium-high heat. Add the chicken to the pan and cook, turning once, until slightly browned. Add onions and garlic, cook until onions are translucent. Add tomatoes, balsamic vinegar, Italian seasoning, salt and pepper. Cover and cook until liquid is reduced to half – around 10 minutes. Slice the mozzarella and basil (hopefully you have better knife skills than I do when it comes to fresh herbs). Transfer the chicken to a plate, divide mozzarella evenly, spoon tomato/balsamic sauce over chicken and sprinkle mozzarella with basil. Take a photo, upload it to Instagram (follow me @notsefatia) and serve.



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