- 1 pound boneless, skinless chicken breasts thinly sliced (4 pieces)
- 1 tablespoon olive oil
- Salt and pepper
- ¼ cup balsamic vinegar
- 3 cloves minced garlic
- 1 pint of grape tomatoes, halved
- 2 teaspoons fresh basil, torn
- 4 slices mozzarella (I used shredded)
In a large skillet over medium high heat, heat the oil. Season cutlets with salt and pepper. Cook until golden brown, approximately 6 minutes per side. Remove to a plate.
Add balsamic vinegar and garlic and cook for a minute. Add the tomatoes and season with salt. Let simmer until soft approximately 5-7 minutes. Stir in the basil.
Return the chicken to pan and nestle in the tomatoes. Top with mozzarella cheese and cover until cheese melts.