This is one of my favorite recipes to make because it’s like a one-dish meal and really easy recipe to follow. The original recipe was recommended to me by a friend a few years ago and I’ve been making it ever since.
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
Freshly ground black pepper
1/4 c. balsamic vinegar
2 cloves garlic, minced
1 pt. grape tomatoes, halved
2 tbsp. shredded fresh basil
4 slices mozzarella
In a large skillet over medium-high heat, heat oil.
Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.
Stir in basil.
Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt cheese.
Spoon tomatoes over chicken and serve.