Ingredients
1 tbsp.
extra-virgin olive oil
1 lb.
boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1/4 c.
balsamic vinegar
2
cloves garlic, minced
1 pt.
grape tomatoes, halved
2 tbsp.
freshly torn basil
4
slices mozzarella
Directions
- In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
- Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil.
- Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt.
- Spoon tomatoes over chicken and serve.
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