Friday, August 26, 2016
1 T. olive oil
1 lb. boneless skinless chicken breasts
salt and pepper, to taste
1/4 c. balsamic vinegar
2 cloves garlic, minced
1 pint grape tomatoes, halved
2 T. shredded basil
4 slices mozzarella
In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper, then cook in skillet until golden and cooked through, six minutes per side. Transfer to a plate.
Add balsamic vinegar to skillet to deglaze. Add garlic and stir until fragrant, about one minute. Add tomatoes and season with salt. Simmer until soft, about five minutes. Stir in basil.
Return chicken to skillet and nestle among tomatoes. Top chicken with mozzarella and cover with lid to melt cheese. Spoon tomatoes over chicken and serve.