Timing is everything. When it comes to meal planning and grocery shopping, it simply needs to get done on the weekends because there is no time during the week. For the meals themselves, quick is a must. I’ll sneak in a more complex meal here and there on a planned day-off from working out, but other than that, I don’t have much time to fuss around.
Timing is important when it comes to blogging too.
I often think about when would be the perfect time to blog a particular meal. This meal kind of got lost in the shuffle. I first made it in late July, when our first tomatoes were beginning to ripen. But it got left behind when I wanted to share things like grilled pizza with fresh red grapes and ricotta, and white-bean stuffed zucchini. I made it again a few weeks later, this time with sweet zebra-striped green tomatoes and sugary gold ones straight from the garden. But grilled corn and strawberry salad moved ahead in the queue. I wanted to make certain you got to see that one while the sweetest summer corn is still around.
The good news is, tomatoes have a longer season, and this is a quick and easy recipe that doesn’t call for much planning ahead. Basically, anytime would be perfect for me to blog about it and for you to try it.
Now, I’m off to crank out a few fresh fig-related posts before those beauties leave us till next year!
Easy Skillet Chicken Caprese
1/2 tablespoon olive oil
2 chicken breasts, about 5oz each
salt & pepper
2 ounces fresh mozzarella, thinly sliced
1 small or medium fresh tomato, thinly sliced, or a handful of grape tomatoes, cut in half, or a combination of both
5-6 basil leaves, slivered
balsamic reduction, for drizzling*
Heat the olive oil in a skillet over medium-high heat. Meanwhile, trim the chicken breasts of any extra fat and pound to an even thickness of about 1/4″. Season with salt and pepper.
Place the chicken in the hot oil and cook for about 4-5 minutes, until the bottom is lightly browned and the chicken is turning white (cooked) through the sides and up onto the top. You’ll know that the chicken is ready to turn when it moves easily from the pan. Turn the chicken, and top each slice with half of the mozzarella and tomato slices. Cover and continue cooking for another 3-5 minutes, until chicken is cooked through and cheese is melted. Transfer to plates, and garnish with slivered basil and balsamic reduction.
*To reduce balsamic vinegar, boil it in a saucepan until reduced by about 3/4. Take it from me – don’t try to multitask as you get near the end! It will be a quick turn from perfectly thick, syrupy vinegar to burned vinegar.