Skillet Caprese Prosciutto Chicken

Name: Skillet Caprese Prosciutto Chicken
Total time: 35 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 4 tablespoons extra virgin olive oil; 4 ounces prosciutto; 6 boneless skinless chicken cutlets or thighs; 2 tablespoons lemon pepper seasoning; 1 tablespoon fresh sage, chopped; kosher salt and black pepper; 1/2 cup extra virgin olive oil; 2 tablespoons champagne or apple cider vinegar; 2 teaspoons honey; 1 shallot, chopped; 4 -6 cloves garlic, chopped; 1 cup fresh basil, chopped; 2 tablespoons fresh thyme, chopped; chili flakes; 3 cups cherry tomatoes; 2 tablespoons balsamic vinegar; 8 ounces mini mozzarella balls; grilled bread, for serving

Pan-fried lemon pepper chicken with marinated, burst cherry tomatoes, fresh basil, and plenty of mozzarella!

⏱️ 35 min 🔪 Prep: 20 min 🔥 Cook: 15 min 📊 Medium 👁️ 8 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

4 tablespoons extra virgin olive oil
4 ounces prosciutto
6 boneless skinless chicken cutlets or thighs
2 tablespoons lemon pepper seasoning
1 tablespoon fresh sage, chopped
kosher salt and black pepper
1/2 cup extra virgin olive oil
2 tablespoons champagne or apple cider vinegar
2 teaspoons honey
1 shallot, chopped
4 -6 cloves garlic, chopped
1 cup fresh basil, chopped
2 tablespoons fresh thyme, chopped
chili flakes
3 cups cherry tomatoes
2 tablespoons balsamic vinegar
8 ounces mini mozzarella balls
grilled bread, for serving

Steps

1. Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and place on a plate. Reduce the heat to LOW. 2. In the same skillet, add 1 tablespoon olive oil and the chicken, lemon pepper seasoning, and sage. Then season with salt and pepper. Toss to coat. Sear on both sides until golden, 3-5 minutes per side. Pull the chicken out and set it on a plate with the prosciutto. 3. Meanwhile mix 1/2 cup olive oil with the vinegar, honey, shallots, garlic, 1/2 cup of basil, and thyme. Season with salt, pepper, and chili flakes. 4. Add 2 cups tomatoes to the skillet, then pour over the dressing. Simmer over medium heat until the tomatoes burst, 5 minutes. 5. In a bowl toss 1 cup of tomatoes with the balsamic vinegar, 1/2 cup fresh chopped basil, salt, pepper, and chili flakes. 6. Plate the chicken, then spoon the hot tomatoes and oil over each piece. Top with mozzarella, then the fresh tomatoes. Finish with all that crispy prosciutto and serve with some yummy crusty bread!