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  • 3 chicken breasts, butterflied (sliced in half widthwise to make 6 pieces total)
  • Italian seasoning (as needed)
  • kosher salt (as needed)
  • cracked black pepper (as needed)
  • garlic powder (as needed)
  • 1 tbsp avocado oil
  • 2 cups grape or cherry tomatoes, quartered
  • 1/4 cup basil, chiffonade
  • 12 tbsp olive oil
  • 1 large ball mozarella, sliced thin
  • balsamic glaze (optional- highly recommended)


  1. Pat chicken dry and generously season all over with Italian seasoning, kosher salt, cracked pepper and garlic powder.
  2. Heat oil to medium-high in a large cast-iron or sautee pan. Sear chicken for 2-3 minutes, until lightly golden. Flip and sear 2-3 minutes before adding mozarella on top. Reduce heat to medium and cover.
  3. Cook an additional 2-4 minutes, until cheese is melted and chicken is cooked through (internal temperature reaches 165F).
  4. While chicken is cooking, toss tomatoes with basil, a sprinkle of kosher salt and a generous drizzle of olive oil.
  5. Top cooked chicken with caprese mixture and drizzle with balsamic vinegar. Serve with your favorite summer salad or crusty bread on the side!