Chicken Caprese

Chicken, juicy tomatoes, aromatic pesto and melted mozzarella.

• ¼ cup + 1 tablespoon extra virgin olive oil
• ¼ cup balsamic vinegar
• 2 cloves garlic, finely chopped
• 1 teaspoon of salt
• ¼ teaspoon freshly ground black pepper, plus more for serving
• 1 teaspoon Italian seasoning
• 4 chicken fillets (about 1½ kg)
• 2 tomatoes, sliced ​​or diced
• ¼ cup pesto, plus more for serving
• 230 grams of fresh mozzarella, cut into 8 pieces
• 2 tablespoons of honey, warmed

1. In a large bowl, whisk together ¼ cup olive oil, balsamic vinegar, garlic, salt, pepper, and Italian seasoning.
2. Transfer ¼ cup of the marinade to a medium bowl.
3. Add the chicken to the large bowl with the marinade and toss. Add the tomatoes to the medium bowl and toss to coat with the marinade.
4. Marinate the chicken and tomatoes in the refrigerator for at least 30 minutes or up to 1 hour.
5. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken to the pan and cook until golden brown, 3-4 minutes per side.
6. Reduce the heat to low and brush the tops of the chicken with the pesto.
7. Top each breast with 2 slices of mozzarella, cover and cook until the mozzarella is melted and the internal temperature of the chicken reaches 70°C on a thermometer.
8. Divide the chicken among 4 plates, add the marinated tomatoes and drizzle with the honey. Serve with remaining pesto on the side, if desired.