Piedmont Chicken Breast

with fresh mozzarella, pesto, and balsamic reduction caprese salad

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

A note about serious food allergies

Cooking chicken on the bone means more flavor than your workaday boneless, skinless version. We make the most of this juicy cut by coating it with an herbaceous spice blend, pan searing, and then finishing the chicken in the oven. A cut this elegant deserves a side with style. A salad of fresh mozzarella, heirloom cherry tomatoes, pesto, and a balsamic reduction is nothing short of gourmet.

In Your Box (serves 2)

  • 5 oz. Heirloom Cherry Tomatoes
  • 2 Bone-in Chicken Breasts
  • 1 Tbsp. Italian Seasoning Blend
  • 7 oz. Spinach
  • 1½ fl. oz. Balsamic Vinegar
  • 4 oz. Fresh Ciliegine Mozzarella
  • 2 Tbsp. Basil Pesto
  • Nutrition (per serving)

  • Calories
    617
  • Carbohydrates
    12g
  • Fat
    32g
  • Protein
    64g
  • Sodium
    1320mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Piedmont Chicken Breast with fresh mozzarella, pesto, and balsamic reduction caprese salad
    1

    Prepare the Ingredients

    Halve cherry tomatoes. Pat chicken breasts dry.

  • Piedmont Chicken Breast with fresh mozzarella, pesto, and balsamic reduction caprese salad
    2

    Sear the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Rub both sides of chicken with Italian seasoning and a pinch of salt and pepper. Add chicken to hot pan and cook until lightly browned, 4-5 minutes per side.

  • Piedmont Chicken Breast with fresh mozzarella, pesto, and balsamic reduction caprese salad
    3

    Finish the Chicken

    Transfer chicken to prepared baking sheet and roast until chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes. Remove from oven and rest at least 5 minutes. Wipe pan clean and reserve. While chicken roasts, sauté spinach.

  • Piedmont Chicken Breast with fresh mozzarella, pesto, and balsamic reduction caprese salad
    4

    Sauté the Spinach

    Line a plate with a paper towel. Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil and spinach to hot pan. Cook, stirring often, until just wilted, 1-2 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove spinach to towel-lined plate. Wipe pan clean and reserve.

  • Piedmont Chicken Breast with fresh mozzarella, pesto, and balsamic reduction caprese salad
    5

    Prepare the Balsamic Reduction

    Add balsamic vinegar to pan used to cook spinach and place over medium heat. Cook until reduced by half, 3-4 minutes. Remove from burner.

  • Piedmont Chicken Breast with fresh mozzarella, pesto, and balsamic reduction caprese salad
    6

    Plate the Dish

    Place a serving of spinach on a plate and rest chicken on top. Arrange cherry tomatoes and mozzarella next to chicken. Drizzle with balsamic reduction and basil pesto.