Looking for a new chicken recipe? You will love this one, great for summer with fresh tomato and basil. I used burrata cheese in this photo and also used a drizzle of basil dressing and plated on top of fresh arugula.
- 1 lb skinless boneless chicken breasts, cut into 4 fillets
- 1 pint cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- 4 oz fresh mozzarella, sliced into 8 slices or 2 rounds of burrata cheese cut in half
- 2 tbsp olive oil
- 4-5 cloves garlic, minced
- 1-2 tbsp chicken broth
- Approx. 2 tbsp balsamic vinegar
- salt & pepper to taste
Heat olive oil in a large, nonstick skillet over medium high heat. Generously season chicken breasts with salt and pepper. Add chicken to pan, cover, and sauté about 5-8 minutes per side, or until chicken is thoroughly cooked through.
While chicken is cooking, heat olive oil in another nonstick skillet over medium high heat. Add the minced garlic, cherry tomatoes, and 1-2 tbsp chicken broth, and cook, stirring occasionally, until tomatoes begin to soften and wrinkle, about 4 – 6 minutes. Stir in the basil and turn off the heat.
Once chicken is cooked through, turn heat to medium, top each piece with two slices of the mozzarella, pour the tomatoes over the top of the chicken, cover and cook just until mozzarella is melted, about 2 minutes.
Place on serving plates, and top with a drizzle of balsamic vinegar or balsamic glaze.
