Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 cup finely diced onion

• 1 cup finely diced leeks, white and light-green parts

• 2 chopped cloves of garlic

• 1-pound cooked chicken breast, diced

• 2 tablespoons balsamic vinegar

• 1 cup plain Greek yogurt

• 20 fresh basil leaves

• 2 medium tomatoes, sliced

• 1½ cups shredded mozzarella cheese, divided

• 1/2 cup of parmesan cheese

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• Fresh basil, for garnish

• Balsamic glaze, for drizzling

Instructions

• Sauté the vegetables.
  Preheat the oven to 425°F. On your stovetop heat the olive oil in a cast-iron skillet over medium heat. Add the onion, garlic and leeks and sauté for 3–4 minutes, stirring occasionally, until softened and lightly caramelized.

• Add the chicken and balsamic vinegar.
  Stir in the diced chicken and balsamic vinegar. Cook for 1–2 minutes, allowing the vinegar to lightly coat the chicken and vegetables.

• Create the creamy chicken mixture.
  Reduce the heat to low. Stir in the Greek yogurt and ¼ cup of the mozzarella until well combined and creamy. Season with salt and freshly ground black pepper to taste. Remove the skillet from the heat.

• Build the Caprese layers.
  Spread the chicken mixture evenly in the skillet. Sprinkle ½ cup of the remaining mozzarella over the top. Arrange the fresh basil leaves evenly over the cheese.

• Add the tomatoes.
  Arrange the sliced tomatoes in an even layer over the basil. Season the tomatoes lightly with salt and pepper. Sprinkle the remaining ¾ cup mozzarella evenly over the top along with the parmesan cheese.

• Bake.
  Transfer the skillet to the oven and bake for 15–20 minutes, until the casserole is heated through and the cheese is melted, bubbling, and golden brown. Rest and garnish.

Allow the casserole to rest for 5 minutes before serving. Garnish with fresh basil and finish with a light drizzle of balsamic glaze.