chicken caprese

Ingredients:

2 boneless, skinless chicken breast halves (about 6-ounces each)

Kosher salt and black pepper

4 ounces mozzarella, cut into 1/4-inch slices

1/2 cup loosely packed fresh basil leaves

1 teaspoon olive oil

2 tablespoons unsalted butter, separated

2 garlic cloves, thinly sliced

For serving:

2 tablespoons pesto (homemade or store bought)

Roasted cherry tomatoes

Rice pilaf

Directions:

Cut the chicken breast halves in half crosswise to create two thin cutlets. Pat the chicken dry with paper towel.  Season all sides with kosher salt and freshly ground pepper. Put each breast back together. 

Fill a large pot with water and set the Anova Precision Cooker to 140 degrees.

Place the breasts in a single layer in a sous vide bag and vacuum seal. Place in the heated bath and set the timer for one hour. When done, chill the sealed cooked chicken in an ice bath for 15 minutes. Refrigerate for up to two days.

To serve-

Preheat the oven to 350 degrees. Line a rimmed quarter baking sheet with foil and top with a piece of parchment paper.

Remove the chicken breasts from the bag, reserve the liquid, separate the breasts, and set aside.

Heat one teaspoon olive oil and one tablespoon butter in a 10-inch skillet over medium heat. Add the garlic and carefully sauté until just golden, about two to three minutes. Remove the garlic from the pan with a slotted spoon and transfer to a paper lined plate. 

Raise the heat to medium-high. Sauté the chicken on all sides until golden and heated through, lower the heat if the chicken browns too quickly.

Transfer the bottom slice of each breast to the prepared baking sheet. Top each with two slices of mozzarella and 4-5 basil leaves. Place the top slice of each breast over the cheese and mozzarella. Finish the chicken in the oven until heated through and the cheese begins to melt, about 10 minutes.

While the chicken is baking add the juice from the bag to the pan juices in the skillet. Over medium-high heat reduce for a minute or two. Whisk in one tablespoon butter. Season with salt and pepper.

Place the chicken on plates, spoon the pan juices over the top. Garnish each breast with a drizzle of pesto, the reserved sauteed garlic and a couple basil leaves. Serve with roasted cherry tomatoes and rice pilaf.

Serves two (recipe easily doubled or tripled)

Note- 

Ask your butcher to cut the breasts in half crosswise.

Slice the mozzarella and separate the basil leaves earlier in the day, cover and refrigerate.

Instead of sous viding the chicken, the cutlets can be sautéed until just cooked through, about five minutes per side. Then topped with the cheese and basil and finished in the oven.

Serves 2