This is a simple chicken dish with melted mozzarella, pan-roasted tomatoes and sweet basil, and it only takes 30 minutes to make.
Serves: 4 Prep Time: 10 min. Cook Time: 20 min.
Total Time: 30 min.
• 4 boneless and skinless chicken breasts
• 4 Tbsp balsamic vinegar
• 2 tablespoons olive oil, divided
• 1 large garlic clove, minced
• salt and freshly ground pepper
• 2 pints cherry tomatoes, halved
• 1/4 cup basil, finely chopped
• 8 oz fresh mozzarella, sliced into 4 slices
• balsamic vinegar, to taste
In a small saucepan, heat balsamic vinegar over medium heat. Bring the vinegar just to a boil and then reduce the heat slightly and allow to simmer, stirring occasionally, until vinegar has been reduced by half, about 10 minutes. Remove from heat and set aside. Season both sides of the chicken breasts with salt and pepper.
In a large saute pan, warm 1 tablespoon olive oil over medium-high heat. Add the chicken, cover with a lid and cook for about 10 minutes. Then flip the chicken and cook opposite side until chicken is cooked thoroughly or has reached an internal temperature of 165ºF (about 10 minutes longer, the time will vary based on the thickness of the chicken breasts).
While the chicken is cooking, in a medium saute pan, warm the remaining 1 tablespoon olive oil over medium-high heat. Add the garlic and cook for about 1 minute, or until fragrant. Add the tomatoes and cook until they the skin becomes soft and wrinkled, about 5 minutes. Remove from heat and add the basil. Set aside.
Once the chicken is cooked thoroughly, top each chicken breast with a slice of mozzarella and then pour the tomato mixture over the top. Cover the pan with a lid and allow the mozzarella to melt, about 1-2 minutes. Drizzle with the balsamic reduction and serve immediately.