Last night's dinner was SO successful! An easy, make-ahead chicken dish, really similar to my Rosemary Lemon Chicken, in preparation and presentation, but totally different in taste. Its called Caprese Chicken.

You will need: 4 chicken breast cutlets (here's why I prefer cutlets), GOOD balsamic vinegar (how do you know its good? its thick! like syrup... the thicker the better), EVOO, sea/kosher salt, fresh ground black pepper, shredded mozzerella cheese, 1 large tomato, fresh basil leaves

Drizzle EVOO in the bottom of a 9x13 pan. Sprinkle salt & pepper (be generous). Put cutlets in pan, not over-lapping. Pour approx. 1/4 cup of balsamic vinegar over the chicken; sprinkle salt and pepper (approx. 1/4 tsp each). Julienne the basil (stack the leaves, roll, and dice so if you unroll you get thin, long strips) and sprinkle over the chicken. I used about 12 large leaves. Slice the tomato and cover each piece with 2-3 slices.

Stick in the fridge and let marinate. You can make this the night before, or before work, or just a few hours ahead. 

When ready, bake at 450 for 20 minutes. Take it out and top with mozzerella; let the cheese melt (but don't put it back in the oven!) before serving.