Skillet Avocado Caprese Chicken

Ingredients

• 2 boneless skinless chicken breasts, butterflied and halved
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper
• 2 Tbsp olive oil
• 6 oz fresh mozzarella, cut into 8 slices
• 4 avocado slices
• 2 medium vine ripened tomatoes, sliced
• 3 Tbsp balsamic glaze, I used Bertolli
• 1/3 cup chopped basil ribbons

Directions

1. Stir the garlic powder, onion powder, Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper together in a bowl. Pat the chicken dry with paper towels, then season each cutlet on both sides with the spice mixture.
2. Warm the olive oil in a 12-inch skillet over medium-high heat. Place the chicken in the pan, using a splatter screen if you have one, and cook until the underside is nicely browned, about 4 – 6 minutes.
3. Turn the chicken over and cook the second side until it is almost cooked through and the center is about 160, lowering the heat a touch if necessary, about 4 – 5 minutes.
4. Top each cutlet with 2 slices of mozzarella, then add 1 avocado slice and 1 – 2 tomato slices. Put the lid on the pan, set it back over the heat, and cook for 1 – 2 minutes more, until the cheese is melted and the chicken reaches 165 in the center.
5. Finish the chicken with a little pepper, a drizzle of balsamic glaze, and the fresh basil. Serve warm.