Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
4 tablespoons unsalted butter
4 medium skinless boneless chicken breasts
salt and pepper, to taste
3 large cloves of garlic, crushed
1-1/2 pounds cherry tomatoes
4 tablespoons good quality balsamic vinegar
6 oz buffalo mozzarella cheese cut into 1/4 inch thick slices
1/2 cup fresh basil chopped
Arrange the chicken on a cutting board and place a large sheet of plastic wrap over the tops. Lightly pound the chicken breasts into an even 1-inch thickness. Discard the plastic, then season both sides with salt and pepper.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. When butter is melted, add the chicken and cook for 4-5 minutes on each side, until the chicken is golden brown and cooked through. The chicken should reach 165 degrees F on an instant-read thermometer at the thickest part. Place on a plate and tent with foil to keep warm.
Melt the other 2 tablespoons of butter to the pan and add the garlic and let cook 30 seconds, just until fragrant. Add the cherry tomatoes. Cover the pan, and cook the tomatoes for 5-7 minutes or until softened. Gently press down on them to make a thick sauce. Mix in 2 tablespoons balsamic vinegar and salt.
Return the chicken to the pan, nestling it into the tomatoes. Place mozzarella slices on top of the chicken and cover. Cover the pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty. Uncover, drizzle with remaining balsamic over the top, and sprinkle with the fresh basil. Serve warm.
Calories 398kcal / Fat 22g / Saturated fat 14g / Cholesterol 89mg / Sodium 648mg / Potassium 1248mg / Carbohydrates 8g / Fiber 1g / Sugar 5g / Protein 41g / Vitamin A 1695% / Vitamin C 42% / Calcium 253% / Iron 2%
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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