Recipe
Ingredients
- 2 boneless skinless chicken breasts (butterflied and pounded to about ½ inch thin)
- 1 teaspoons Italian seasoning
- ½ teaspoons garlic powder
- 2 tablespoons olive oil
- kosher salt and black pepper (to taste)
- ½ cup balsamic vinegar
- 2 teaspoons pure maple syrup
- 1 cup cherry tomatoes (quartered)
- ½ small red onion (finely diced)
- 8 ounce fresh Mozzarella (sliced in large chunks)
- ¼ cup fresh basil leaves (thinly sliced)
Instructions
- Season the butterflied chicken breasts with Italian seasoning, garlic powder, salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook through, about 3-4 minutes a side.
- While the chicken is cooking, combine the balsamic vinegar and maple syrup in a small saucepan. Simmer over medium heat until the mixture thickens and is reduced by half, stirring frequently, about 5 minutes.
- In a medium bowl, combine tomato quarters, red onion, fresh Mozzarella, and basil. Season with salt and black pepper, to taste, and stir to combine.
- When chicken is done, remove from heat. Top each chicken breast with the tomato and mozzarella mixture and cover for a few minutes to allow the tomatoes to be warmed through.
- To serve, transfer to plates and drizzle glaze over the top.