Super Yummy Caprese Chicken with a few of my Tweeks!

This sounds soooooooo delish, kinda like a mix between my Chicken Scallopini and Chicken Parmesan...

Will sooo be making this SOON! HERE IS the blog I got this from: Lisa's Diner Time Blog

Update: 1/21/2016 We have made this several times with these adjustments below...It is awesome try it exactly the way she presents it first it's pretty stellar!!

Easy and Delicious Caprese Chicken {with a few of my tweaks!}

Caprese Chicken

Lisa's Pic, looks crazy good, right??

• 12 lg boneless, skinless chicken breasts and use this for a freezer session

• 1/2 cup flour

• 1 1/2 to 2 cups panko bread crumbs- {I like use plain and add my own to omit any MSG addition into my family's diet.}

• 3/4 cup balsamic vinegar

• 1 tbsp agave nectar (or sugar)

• olive oil {I LOVE to use Garlic infused EVOO}

• 1 tomato, cut into 8 thin slices

• 8 oz fresh mozzarella, cut into 8 thin slices, {Smoked Mozzarella is DIVINE if you can find!}

• 1/3-1/2 C prepared Pesto Sauce, divided

• Kosher salt and Fresh Cracked Pepper

1. Put balsamic and agave or sugar in a small saucepan over medium low heat.  Let reduce down until it has thickened into a syrup.  This will take about 20 minutes.  

1. Cut each chicken breast in half, lengthwise & season the breasts liberally with kosher salt and pepper with a touch of cayenne {BC I like a touch of background heat.}
2. Put in a gallon size ziploc bag or between two sheets of plastic wrap, two at a time.  With a mallet or small fry pan, pound chicken out until it is a uniform thickness.
3. Take three shallow bowls or plates (I used disposable foam plates) and beat the eggs and put in one and *the flour and breadcrumbs in the other two.  
4.  * NOTE { I also am too cheap to waste flour, so I place 1/8 C at a time on a sifter and lightly dust both side of the chicken resting on paper plates}
5. Dip the chicken in the flour first, then the eggs {I will use tongs to dip breasts in all three plates bc I hate the gooping fingers thing} and finally the breadcrumbs, making sure each piece is well coated with the breadcrumbs.  Set aside on a plate.
6. Heat about 3 tbsp olive oil (enough to coat the bottom of the pan) in a large skillet over medium high heat.  Saute the chicken for 2 to 3 minutes per side, until golden brown.  It cooks up quickly because the chicken is so thin.
7. IF GOING TO FREEZE, STOP AT THIS POINT, FLASH FREEZE THEN PLACE SINGLE FILE IN GALLON SIZED FREEZER BAGS. WHEN READY TO EAT THAW OVERNIGHT AND CONTINUE WITH DIRECTIONS TO DELICIOUSNESS!!
8. Put cooked chicken on a cookie sheet.  Top each piece of chicken with 2 slices of tomato and 2 slices of cheese.  Put under a hot broiler until cheese is melted and starting to brown.  Watch carefully, it goes quickly!
9. Spoon the balsamic reduction onto the plate and place chicken breasts over it.  
10. Top breasts with Basil Pesto & salt and pepper- Not a fan of basil but like pesto, go figure?!
11.  Serve immediately.

Hints and Tips:

• If I were to make this a freezer dish I would sear the breasts lightly not cooking all the way through then flash freeze and place wax paper between breasts and place in gallon sized freezer bags. Then upon thawing I would place in oven to finish off with tomatoes and mozzarella and the rest of the ingredients.
• Lisa recommends serving with mashed potatoes, since we adore thin, "slurpy" pasta I like to serve this with angel hair pasta tossed with diced tomatoes, basil, grated garlic, EVOO, and kosher salt.