Chicken Caprese

First, pound your chicken breasts flat and thin. Put them in a large Ziploc bag and close most of the way before smacking that bird into submission. Salt and pepper both sides and set aside. Prepare the rest of the ingredients and set aside.

Heat oil in a large skillet over medium heat, then throw the breasts in.

Not yours, the chicken’s.

Cook until it is no longer pink on the skillet side and turn over. Now throw in the tomatoes, oregano, and garlic. Cover the skillet and cook for about 5 minutes. Take the lid off, carefully breathe in the aromatic steam but don’t drool into the pan, please. Stir the tomatoes around and put the lid back on for another 3 minutes. Take the lid off again, and repeat the steam-breathing ritual. Stir the tomatoes and check the chicken. Is it done? You want to make sure it’s no longer pink in the middle, and it should be done by this point. The tomatoes should be cooked down somewhat and their lovely juices should be bathing the breasts in a sort of hot tomato spa. Spread the cheese cubes over the top of the breasts and tomatoes and cover again, cooking for 2 or 3 minutes, or until the cheese is melted. Top it all with the basil, cover again for about half a minute until the flavors come out and become friends with each other, and voila!

Dinner is done.

If you want to serve this with pasta, make the pasta first and plate it with the chicken on top and tomatoes spooned over it all.

Amazingly good, so easy, and a certain pleaser for even picky eaters.