Steps
- 1
Preheat a grill pan or skillet over medium-high heat.
- 2
Brush the chicken slices lightly with olive oil and season both sides with salt and black pepper.
- 3
Place the chicken on the hot grill pan and cook for 3-4 minutes per side until cooked through and grill marks appear.
- 4
While the chicken cooks, brush the bread slices with olive oil on both sides.
- 5
Once the chicken is done, remove it from the pan and set aside.
- 6
Place the bread slices on the grill pan and toast for 1-2 minutes per side until golden and crisp.
- 7
Assemble the sandwich by layering chicken slices on two bread slices, then add fresh mozzarella slices, tomato slices, and fresh basil leaves.
- 8
Drizzle balsamic glaze over the layered ingredients, then top with the remaining bread slices.
- 9
Cut sandwiches in half and serve immediately.
Tips from the Chef
Use thinly sliced chicken breast to reduce cooking time and ensure tenderness.
If balsamic glaze is not available, reduce balsamic vinegar with a little sugar over low heat until syrupy.
To speed up, you can use pre-cooked grilled chicken strips.
For extra flavor, lightly press the sandwich in a panini press after assembling to melt the mozzarella.
Fresh basil is key to authentic Caprese flavor; avoid dried basil.
Ingredients
- 8 oz boneless skinless chicken breast (thinly sliced for quick cooking)
- 4 oz fresh mozzarella (sliced)
- 1 whole ripe tomato (medium, sliced)
- 8 leaves fresh basil leaves (washed)
- 4 slices ciabatta bread (or other rustic bread)
- 1 tbsp olive oil (for brushing bread and chicken)
- 1 tbsp balsamic glaze (for drizzling)
- 0.5 tsp salt (to season chicken)
- 0.25 tsp black pepper (freshly ground)
Nutrition
(per serving)
Calories
619
Protein
48.1 g
Carbs
48.4 g
Fat
25.9 g
