Chicken caprese salad

To make 4 servings of my Chicken Caprese Salad you will need:

• Fresh Tomatoes - 3 cups sliced to bite-size

• Fresh Basil Leaves - 1/2 cup torn up a bit

• Mozzarella - 1 cup bite-size

• Balsamic Vinegar - 2 Cups

• Fresh Arugula - 4 cups

• Chicken - 1-2 lb

• Olive Oil - 1/2-1 Cup

• Salt&Pepper - 3 teaspoons each

1. Season chicken with plenty salt&pepper then lay the chicken in a hot cast iron with some olive oil. Cook over medium heat until done, when internal temperature is 160-165*F. Let chicken rest on a plate.

2. Reduce balsamic vinegar in a saucepan over low heat until it is reduced to 1/2 Cup.

3. Slice tomatoes into bite-sized morsels.

4. Tear basil leaves to release aroma and make them more bite-sized.

5. Gently toss tomatoes, basil, and mozzarella with olive oil, salt&pepper.

6. When balsamic vinegar is reduced to a thickened glaze whisk in 1/2-1 Cup olive oil and salt&pepper.

7. Serve Caprese and chicken over a bed of arugula drizzled with balsamic glaze dressing.