- 1 tbsp extra-virgin olive oil,
- 1 lb. boneless skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 cloves garlic (minced)
- 1 pint grape tomatoes (halved)
- 2 tbsp chopped basil,
- 4 slices mozzarella
In a large skillet pan, heat oil on medium heat. Season the chicken with salt and pepper, cooking until golden and cooked through. Roughly 6 minutes per side. Move cooked chicken to a plate. Add balsamic vinegar to skillet plan for a few minutes. Add tomatoes for just 1 minute. Add basil. Place chicken back in skillet pan, top each breast with mozzarella and cover the pan to melt the cheese. Spoon tomatoes over chicken and drizzle with vinegar sauce. Serve immediately. Enjoy!