Greek Freak Chicken Capresé
Rated 5.0 stars by 1 users
Category
Side
Cuisine
Modern American
Prep Time
5 minutes
Cook Time
25 minutes
Chef Tony Reed is showing you how to make easy weeknight meals that double as delicious lunches the next day.Author: Chef Tony Reed
Ingredients
-
6-8 tablespoons Spiceology Greek Freak
- 4 chicken breasts (butterflied to make 8)
- 2 cup cherry tomatoes, halved
-
16 thin slices mozzarella
- 2 tablespoons garlic, minced
- 4 tablespoons balsamic glaze
- basil, chopped
- salt, to taste
- olive oil
Directions
- Preheat the oven to 425°F.
- Butterfly 4 chicken breasts evenly into 8 pieces.
- Pat chicken dry with a paper towel and apply olive oil.
- Using the Spiceology Greek Freak spread evenly across the 8 pieces of chicken.
- Place chicken on a sheet pan and into the oven for 10 minutes.
- While the chicken is cooking toss halved tomatoes, minced garlic, salt, and 1 tablespoon olive oil in a medium bowl coat evenly.
- Heat a large skillet over medium heat. Once hot throw in tomatoes and garlic mixture.
- Cook until tomatoes blister and garlic is fragrant.
- Take chicken out the oven and place tomato mixture evenly over each piece of chicken.
- Place two thin slices of mozzarella cheese over each chicken breast and finish with a drizzle of the balsamic glaze.
- Place into the oven for 3-5 more minutes or until the chicken temps to 165°F.
- Serve immediately with chopped basil or allow it to cool overnight.
