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“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Caprese Chicken Bites

Bite-sized pieces of tender chicken topped with fresh mozzarella, juicy tomatoes and fragrant basil for all the flavors of a classic Caprese salad. Fresh, colorful and easy to serve, these savory little bites make an attractive appetizer for parties or casual gatherings.


SERVES: 6

 Ingredients:
  • 1 1/2 pounds 

    boneless, skinless chicken breasts, thighs, or a combination, cut into 1-inch pieces

  • 1 1/4 teaspoons 

    kosher salt, divided

  • 1/4 teaspoon 

    freshly ground black pepper

  • 2 tablespoons 

    plus 1 1/2 teaspoons olive oil, divided

  • 2 cups 

    grape or cherry tomatoes

  • 2 tablespoons 

    balsamic glaze, plus more for serving

  • 2 cloves 

    garlic, minced

  • 6 ounces 

    cherry-sized (ciliegine) fresh mozzarella cheese balls (about 15), halved

  • Chopped fresh basil leaves, for garnish (optional)
Instructions:
  1. Arrange an oven rack in the upper third of the oven and heat the oven to broil.
  2. Pat 1 1/2 pounds chopped boneless, skinless chicken dry with paper towels. Season all over with 3/4 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
  3. Heat 1 tablespoon of the olive oil in a large oven-safe skillet over medium heat until shimmering. Add half of the chicken in a single layer. Cook until golden-brown on the bottom and the chicken easily releases from the bottom of the pan, 4 to 5 minutes. Flip the chicken and cook until golden brown on the second side, about 2 minutes more. Transfer to a plate (some pieces may not be cooked through).
  4. Heat 1 1/2 teaspoons of the olive oil in the skillet and repeat browning the remaining chicken. Transfer to the plate.
  5. Heat the remaining 1 tablespoon olive oil in the skillet until shimmering. Add 2 cups grape tomatoes and the remaining 1/2 teaspoon kosher salt. Cook until barely starting to soften, just before the tomatoes split, about 1 minute.
  6. Stir in the chicken and any accumulated juices on the plate, 2 tablespoons balsamic glaze, and 2 minced garlic cloves.
  7. Remove the skillet from the heat. Scatter 6 ounces halved fresh mozzarella cheese balls over the chicken and tomatoes. Broil until the cheese is melted, 2 to 3 minutes. Drizzle with more balsamic glaze and garnish with chopped fresh basil leaves if desired.

  1. SOURCE: TheKitchn.com