Refreshingly sweet and savory, topped with a generous serving of creamy mozzarella, fresh basil and crisp tomato. A new twist on Caprese Salad.
- 4 Chicken Thighs
- 1 Cup Traditional Style Aged Dark Balsamic Vinegar
- 2 Tbsp. Tuscan Herb Infused Olive Oil, Divided
- 1 Large, Firm Tomato, Thickly Sliced
- 2 Tbsp. The Oil Tree "Cluck and Oink" Seasoning
- 8 oz. Fresh Mozzarella, cut into 4 large slices
- 1 1/2 Tbsp. Fresh Basil, Roughly Chopped
- 12" Cast Iron Skillet
Rinse chicken thighs and pat dry. Coat chicken with 1 tbsp. Tuscan Herb Infused Olive Oil and season with Balsamic Tomato Dipping Blend.
In a small saucepan, reduce Traditional Style Dark Balsamic Vinegar over medium-low heat for 20-25 minutes or until reduced by half, stirring occasionally.
Add remaining Tuscan Herb Infused Olive Oil to a 12" Cast Iron skillet over medium heat.
Once oil is shimmering, add chicken thighs to the skillet. Cook until golden brown, about 10-12 minutes per side. Move thighs continuously to avoid sticking. Chicken is done when the internal temperature reaches 165°F and juices run clear.
Once thighs are browned and cooked through, top each with a slice of tomato and mozzarella.
Transfer skillet to the oven and broil on high for 5 minutes or until mozzarella is melted.
Remove the skillet from oven. Top each chicken thigh with fresh basil and liberally cover with balsamic reduction. Enjoy!