Tomato-Basil Chicken with Fresh Mozzarella
Yield: 4 servings
Prep time: 15 mins
Cook time: 30 mins
Ingredients:
Prep time: 15 mins
Cook time: 30 mins
Ingredients:
- 4 boneless chicken breast halves
- 1 (9 fl oz.) bottle Tomato – Basil Salad Dressing
- 1 Tomato, sliced
- 12 ounces fresh mozzarella cheese, sliced
- fresh basil leaves
- balsamic glaze (see below)
- salt and freshly ground black pepper
Directions:- Place chicken in a shallow dish or large plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
- Coat a large skillet with oil, and set over med-hi heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves until bottom is browned, turn and cook until juices run clear.
- Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato.
Season with salt and pepper and drizzle with Balsamic Glaze.
Balsamic Glaze
Ingredients
2 cups of Balsamic vinegar
Directions
Pour vinegar into a small sauce pan and bring to a boil. Once you've got a boil, reduce the heat and allow the vinegar to simmer for about 20-30 minutes or until the vingar has become thick enough to coat the back of a spoon (you should have about 1/2 cup of glaze when it's done).
Remove from heat and allow to cool. Then just pour it into a container with a lid and pop it in the fridge. It should last you a few weeks.
Makes 1/2 cup.
2 cups of Balsamic vinegar
Directions
Pour vinegar into a small sauce pan and bring to a boil. Once you've got a boil, reduce the heat and allow the vinegar to simmer for about 20-30 minutes or until the vingar has become thick enough to coat the back of a spoon (you should have about 1/2 cup of glaze when it's done).
Remove from heat and allow to cool. Then just pour it into a container with a lid and pop it in the fridge. It should last you a few weeks.
Makes 1/2 cup.
