Ingredients
12ozcheese tortellini
¼cupfresh basil,finely chopped
½tspdried oregano
2chicken breasts,boneless and skinless
½tspkosher salt
¼tspcracked black pepper
1tbspcanola oil
16ozgrape tomatoes,cut in half
8ozfresh mozzarella,(ciliegine balls)
¼cupbalsamic glaze
¼cupbalsamic vinegar
¼tspgarlic powder
½tspkosher salt
½tspcracked black pepper
¾cupolive oil
Preparation
Make the dressing by adding all the ingredients to the jar and shake to combine.
Cook the tortellini as instructed on the packaging and let cool.
In a large skillet, heat the canola oil on medium-high heat.
Butterfly the chicken open and season the chicken with salt and pepper.
Cook for 4 to 5 minutes on each side, do not move at all before the single flip to allow for a good crust to form.
Remove from pan, let cool and chop.
In a large bowl, add the cooled tortellini, chicken, salt, pepper, basil, oregano and grape tomatoes.
Top with the balsamic dressing.
Toss together.
Add the mozzarella to the bowl and drizzle with balsamic glaze.
Serve at room temperature.
