Chicken Cutlet with Tomato, Basil and Mozzarella 

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Serves: 2


  • 2 boneless, skinless chicken breasts
  • Olive oil to taste
  • Salt and pepper to taste
  • Garlic powder, to taste
  • Dried oregano to taste
  • Honey
  • Balsamic vinegar
  • Fresh ball of mozzarella cheese, sliced
  • 1 medium tomato, sliced
  • 5 leaves of fresh basil, chiffonade (cut into thin strips)


Preheat oven to 400 degrees.

On a lined baking sheet (I used parchment paper), season both sides of the chicken breasts with the olive oil, salt, pepper, garlic powder and oregano.

Bake chicken for 30 minutes or until juices run clear.

While chicken is in the oven, combine balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.  This should take about 20 minutes to reduce.

Once the balsamic glaze is at your desired thickness, remove from heat and set aside.

Turn oven to broil. Top the chicken with tomato slices and mozzarella. Put in oven for 8-10 minutes until the cheese is melted and tomatoes are slightly charred.

Drizzle the balsamic glaze over the chicken and top with the basil.

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