Ok, I know I said on the Chicken Brown "Fried" Rice post that that was probably going to be the last before I headed to Disney, but.... I've got one more quick one! Keeping with the whole New Year New Me ... this one was yummy!!!! One of my very favorite summer salads is a caprese salad, fresh mozzarella, tomatoes and basil! While yes we are right there in the dead of winter, that doesn't mean we shouldn't enjoy some flavors of summer with a twist! I'm writing this one as a single serving because there isn't much to it and you can make as much as you need.
Caprese Pesto Grilled Chicken
1- 8 oz chicken breast, pounded thin
2 tsp pesto
1 small tomato, sliced thin
2-3 oz fresh mozzarella, sliced
drizzle of Tuscan Herb Olive Oil (or any other finishing oil)
Lightly season the chicken with salt and pepper. Cook for a few minutes per side on a hot grill pan, or until cooked through. I sprayed the pan with an olive oil spray to prevent sticking.
Place the cooked chicken onto a baking sheet. Top with pesto, the sliced tomato, fresh mozzarella and a drizzle of the herb olive oil.
Place under a broiler until the cheese is melted and golden. I served mine with a side of broccoli rabe.