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. Balsamic Tomato Dipping Blend
- 8 oz. Fresh Mozzarella, cut into 4 large slices
- 1 1/2 Tbsp. Fresh Basil, Roughly Chopped
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 an oven safe 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!