Caprese Chicken Skillet

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon of Sparta Olive Oil
• 1 can of Petti Pelati Peeled tomatoes (400g)
• 1 can of Petti Polpa a Pezzettoni chopped tomatoes (400g)
• 1/2 cup of balsamic vinegar
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 4 slices of mozzarella cheese
• Fresh basil leaves for garnish

Calories per serving: Approximately 350 calories

Cooking time: 30 minutes

Serving size: 4

Cooking Instructions:

• Season the chicken breasts with salt and pepper.
• Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides. Remove from the skillet and set aside.
• In the same skillet, pour in the Petti Pelati and chopped tomatoes. Add the balsamic vinegar, dried oregano, and dried basil. Stir well to combine.
• Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and simmer for 15 minutes or until the chicken is cooked through.
• Place a slice of mozzarella cheese on top of each chicken breast. Cover again and cook until the cheese is melted and bubbly.
• Garnish with fresh basil leaves before serving.

Chefs Tips:

• You can serve this Caprese Chicken Skillet with a side of pasta, rice, or a fresh green salad.
• If you prefer a thicker sauce, you can remove the chicken breasts from the skillet once cooked and simmer the sauce uncovered for a few more minutes to reduce and thicken it.