| 2 Tbsp. extra-virgin olive oil | |
| 1 lb. boneless skinless chicken breasts | |
| 1/4 cup balsamic vinegar | |
| 2 cloves garlic, minced | |
| 1 pt. grape tomatoes, halved | |
| 2 Tbsp. fresh basil, torn | |
| 4 slices fresh mozzarella | |
| Salt and pepper to taste |
Juicy seared chicken breasts simmered in a rich balsamic tomato sauce, finished with fresh basil and melted mozzarella for a simple yet elegant, flavor-packed dish.
| 1. | In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6-8 minutes per side. Transfer to a plate. |
| 2. | Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute. Add tomatoes. Let simmer until soft, 5 to 7 minutes. Stir in basil. |
| 3. | Step 3 Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt. |
| 4. | Spoon tomatoes over chicken and serve. |
