Balsamic Caprese Chicken with Roasted Artichokes

A quick caprese chicken is one of my favorites, as I can simply bake the chicken, and make a tomato and balsamic sauce while it's in the oven. The flavor combination of cooked tomatoes with balsamic vinegar is a staple in Italian cooking for a reason. Especially when topped with cheese, this recipe makes a great main to a side of roasted artichokes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain and rinse your artichokes, and add to a large bowl. Season, and transfer to an 8" square baking pan lined with aluminum foil

Step 2

Roast at 400F for about 25-30 minutes, or until done to your liking.

Step 3

As the artichokes cook, start on the chicken. Cut up the tomatoes, and set aside. Cut the chicken into cutlets, about 3-4 per chicken breast. Pound the chicken to even thickness if necessary

Step 4

In a large bowl, combine the chicken with the seasonings. Mix with your hands, and place onto a cookie sheet lined with parchment paper. Bake for 12-14 minutes at 400F, or until just 165F, not any over

Step 5

Meanwhile, in a large pan over medium heat, add balsamic vinegar to the skillet, and add garlic and cook until fragrant (about 1 minute). Add in the tomatoes and basil, and cook until the chicken is done, stirring occasionally

Step 6

Return chicken to skillet and nestle with tomatoes. Top each piece of chicken with cheese, and cover the skillet to melt the cheese. Cover and cook for an additional minute until the cheese is melted, and serve

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