Gooey, fresh mozzarella. Sweet cherry tomatoes. Fragrant basil. Tangy balsamic vinegar. Mmmm…does it get any better?
2 Tbsp. olive oil, divided
4 boneless, skinless chicken breasts, pounded to even thickness
3 garlic cloves, minced
1 pint cherry tomatoes, halved
8 basil leaves, finely chopped (optional: more for garnish)
6 oz. fresh mozzarella, sliced in 1/4 inch-thick slices
Balsamic vinegar, to taste
1. Heat 1 Tbsp. olive oil in large sauté pan over medium-high heat. Add chicken, cover pan, and cook for about 8 minutes. Flip chicken and continue to cook until the chicken is cooked through.
2. Remove chicken and place on a plate. Add remaining 1 Tbsp. olive oil to sauté pan. Add garlic and cook for about 1 minute.
3. Add tomatoes and continue sautéing about 4-5 minutes. Stir in basil and place chicken back in pan.
4. Place two pieces of mozzarella across the top of each chicken breast and let melt. Drizzle with balsamic vinegar.