Ingredients
2tbspolive oil
2chicken breasts,skinless, boneless
½cupbalsamic vinegar
2cupsgrape tomatoes
1cupmozzarella,fresh, torn
1cupfresh basil,lightly-packed, torn
Preparation
Heat the oil in a large skillet over medium-high heat.
Add the chicken, then cook for 3 to 4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove the chicken and set aside.
Heat the balsamic vinegar in a small saucepan over medium-high heat until boiling.
Reduce the heat to medium-low, then simmer for 10 to 15 minutes until reduced by half. Remove and set aside.
Plate the chicken, then top with the sliced tomatoes, mozzarella and basil.
Drizzle with the balsamic reduction, serve warm, and enjoy!
