Caprese Chicken with Pesto

Quick, easy, and Italian aka my favorite words to describe dinner! My girlfriend and I are obsessed with basil and pesto right now (we may have even started planting our indoor herb garden cause we can't wait) so this twist on a Caprese Chicken is PERF!

Try it out tonight and let me see how pretty it turns out by tagging me on instagram!

1 (4-oz.) raw chicken breast, boneless, skinless

1 dash + 1 pinch ground black pepper, divided use

½ tsp. olive oil

2 tsp. Pesto

2 thick slices large tomato

6 large fresh basil leaves, divided use

1 slice fresh part-skim mozzarella cheese (1 oz.)

1 pinch sea salt (or Himalayan salt)

1 Tbsp. + 1 tsp. balsamic vinegar

1. Season both sides of chicken evenly with 1 dash pepper. Set aside.

2. Heat oil in medium nonstick skillet over high heat.

3. Add chicken; cook for 3 to 4 minutes on each side, or until no longer pink in the middle.

4. Top chicken with pesto, tomato, 4 basil leaves, and cheese. Reduce heat to medium-low. Add small splash of water to pan; cook, covered, for an additional 1 to 2 minutes, or until cheese is melted and tomatoes are softened.

5. Season with salt and remaining 1 pinch pepper. Drizzle with vinegar.

6. Serve topped with remaining 2 basil leaves.