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[uwudonoodle]

Recipe Time:

Caprese chicken for 2

2 chicken breasts or cutlets

Salt, pepper, and garlic powder

4oz of goat cheese, cut into thick slices

3 medium tomatoes, sliced into wedges

1 Tbsp. Extra virgin olive oil

1 clove garlic, grated or minced

Salt and pepper

6 large basil leaves, ribboned

Balsalmic vinegar, for drizzling

Season both sides of the chicken with salt, pepper, and garlic powder (measure with your heart, but don't be shy about it). In a skillet, cook over medium heat in little high heat oil (I used avocado oil), until brown on both sides, and cooked through. Put the cooked chicken on a plate, place goat cheese slices on top, and cover with foil for 5 minutes, until cheese is warm and soft.

Lower the heat a little, and add the tomato wedges to the hot pan. Add the olive oil, fresh garlic, and salt and pepper. Cook for 2 - 3 minutes, or until the tomatoes are saucy, and the pan is deglazed.

Place the prepared chicken onto the serving plates, spoon the saucy tomatoes over the top, then top with basil, and a drizzle of balsalmic vinegar. Serve with crusty bread to mop up all the sauce.

* I usually roast asparagus or Brussels sprouts in the oven for 20 - 25 minutes while I'm making this to round out the meal.

* I know caprese usually means fresh mozzarella, but I wanted to use goat cheese. You use whatever cheese feels right to you.

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