- 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.
Spoon the tomatoes over the chicken and serve.
By Sharon Feldman
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