Caprese salad originates on the isle of Capri. Its hallmarks are sliced tomatoes, alternated with slices of fresh mozzarella cheese and fresh basil leaves. My version adds chicken and broccoli. It does call for a little brown sugar, but only a couple teaspoons, just enough to lend the dish a sweet and spicy flavor. This recipe yields four servings.
2 boneless chicken breasts
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
3 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon olive oil
1 clove garlic, minced
1½ pounds fresh broccoli, chopped
1 Roma tomato, sliced
4 basil leaves, thinly sliced
4 slices fresh mozzarella cheese
1. Preheat oven to 400 degrees Fahrenheit.
2. Slice the chicken breasts in half and season with salt and pepper. Set aside.
3. In a bowl, whisk together the vinegar, brown sugar, olive oil, mustard, and garlic.
4. Place the broccoli in a rimmed baking sheet and drizzle with half the sauce in the bowl. Toss to coat and roast for 25 minutes, stirring halfway through.
5. Heat a skillet over high heat. Add one teaspoon of olive oil and sauté the chicken on both sides, for two minutes. Transfer to a rimmed baking sheet treated with non-stick spray and place in the oven for eight to 10 minutes.
6. During the last two minutes of cooking, place a slice of mozzarella on each chicken breast and allow it to melt. Remove from the oven to serving plate, add the basil, and top with a slice of tomato. Drizzle the rest of the sauce over all and serve with a side of roasted broccoli.