Baked Chicken Caprese

Photo courtesy The Cooking Corner

    Basil is one of my favorite herbs. The smell is clean, fresh and well, bright and perky. It's not too over powering like oregano or cilantro and honestly, is just an easy plant to grow. I also love cooking Italian dishes and basil often pairs perfectly with a good '"red sauce", and with the tomatoes and mozzarella of bruschetta, or can also brighten up a pizza. 
   So far, one of my favorite recipes with basil has been a Caprese Baked Chicken. It was quick, easy and had a bright taste topped with gooey cheese. What's not to like?

Baked Chicken Caprese
4 thin boneless, skinless chicken breasts or 2 large split in half
3 T. olive oil
1/2 tsp. cracked black pepper
1/2 tsp. kosher salt
1/2-3/4 cup Panko bread crumbs (or Italian)
1 pkg. sliced fresh mozzarella cheese (2 per serving)
2 medium tomatoes, sliced
dozen or so fresh basil leaves
2 T. balsamic vinegar (optional)

Preheat oven to 350 degrees. Spray small sheet pan or baking dish.
Brush chicken with olive oil. Salt and pepper both sides.
Coat in bread crumbs and bake 10 minutes per side.
Remove from oven and top with sliced mozzarella and tomato. Return to oven with heat off. Let rest 5 minutes to melt cheese. Top with sliced basil and serve. (Option: drizzle tomato with balsamic vinegar before serving.)