- 4 boneless, skinless chicken breasts.
- 1 tbsp olive oil.
- ½ tsp salt.
- ¼ tsp back pepper.
- ¼ cup balsamic vinegar.
- 6 oz fresh mozzarella, sliced.
- ¼ cup basil leaves.
- ½ cup cherry tomatoes, sliced.
Directions:
1- Heat oven to 400°F.
2- Heat oil in large ovenproof skillet on medium-high.
3- Season chicken with salt and pepper and cook until deep golden brown on 1 side, 4 to 5 minutes.
4- Flip chicken and cook for 1 minute.
5- Reduce heat to medium, add balsamic vinegar and gently simmer until slightly thickened and syrupy, 1 to 2 minutes.
6- Transfer skillet to oven and roast for 10 minutes.
7- Turn chicken to coat in vinegar, top with mozzarella and roast until cheese begins to melt, about 2 minutes.
8- Serve topped with basil leaves and tomato and drizzle with any additional balsamic glaze from skillet if desired.