Pan Seared Chicken Caprese Salad with Balsamic Reduction

recipe by:
The Best Dressed Chicken
  • 1/2 cup balsamic vinegar
  • 1/2 cup brown sugar
  • 1 clove minced garlic
  • 2 chicken breast fillets, skinless
  • Montreal grilling seasoning
  • 2 tbsp olive oil
  • 1 cup lettuce leaves, washed and dried
  • 1 cup spinach/ other edible green
  • 2 large ripe tomatoes, sliced
  • 4 slices mozzarella Cheese (fresh if possible)
  • 6 basil leaves
  • Salt and pepper, to season
Pan Seared Chicken Caprese Salad with Balsamic Reduction
  • Pour balsamic vinegar and sugar into a small sauce pan and cook over medium heat for seven minutes or until the mixture lightly coats the back of your spoon. Remove from heat and set glaze aside. (The mixture should thicken as it cools)
  • Place chicken into a shallow dish and season with Montreal Grilling Seasoning mix.
  • Heat oil in a large frying pan or skillet over medium-high heat and sear chicken fillets on each side for about 5 minutes or until golden, and just cooked through. Set aside and allow to rest.
  • Slice chicken into strips and prepare salad with lettuce, spinach, tomatoes, mozzarella cheese, and chicken. Top with basil leaves then drizzle with the balsamic reduction.
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