Serves 3-4
Ingredients:
- 1-2 tablespoons olive oil
- 1-1/2 pounds boneless skinless chicken breasts, thighs, or tenderloins
- Salt, freshly ground black pepper, garlic powder, onion powder, and oregano to season
- 1/2 cup of balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 6 ounces fresh mozzarella, cut into thin slices
- 1 cup halved cherry tomatoes
- 1/2 cup fresh sliced basil
Dry chicken thoroughly with a paper towel and season both sides with seasonings.
Heat a large skillet with a thin coating of olive oil to medium high heat.
Add the chicken to the pan and cook each side until there is no longer any pink. This will take anywhere from 4-8 minutes per side depending on the cut you're using.
Remove chicken from the pan and add in balsamic vinegar, mustard, and sugar.
Stir everything together, being sure to get the brown bits off the bottom of the pan.
Reduce the heat to medium low and let simmer for another 5 minutes until reduced and thickened.
Add the chicken, halved tomatoes, and half of the basil to the pan, stirring to coat with the balsamic reduction.
Place slices of mozzarella on each piece of chicken to cover.
Cover the pan and cook on low for another 3-5 minutes, until the chicken is warmed through and the cheese is melted.
Remove from heat.
Sprinkle the top of the chicken with the rest of the basil and serve. read more words!
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