Tomatoes cooked in balsamic vinegar are the ideal sweet-tart compliment to this gooey chicken.
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken bosoms
Crisply ground dark pepper
1/4 c. balsamic vinegar
2 cloves garlic, minced
1 pt. grape tomatoes, split
2 tbsp. crisply torn basil
4 cuts mozzarella
In a huge skillet over medium-high warmth, heat oil. Season chicken with salt and pepper and cook until brilliant and cooked through, 6 minutes for each side. Move to a plate.
Add balsamic vinegar to skillet, at that point include garlic and cook until fragrant, 1 minute. Include tomatoes and season with salt. Let stew until delicate, 5 to 7 minutes. Blend in basil.
Return chicken to skillet and settle in tomatoes. Top with mozzarella and spread with a cover to liquefy.
Spoon tomatoes over chicken and serve.
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