1poundchicken breastboneless, skinless, cut into cutlet size
3clovesgarlicminced, more or less to taste
6Roma tomatoesquartered or bite-sized pieces
¼cupbasilchopped or torn, divided
4ounceswhole milk mozzarella
First, heat the olive oil in a large oven-safe skillet over medium high heat. Preheat your oven's broiler.
Sprinkle both sides of the chicken breast cutlets with salt + black pepper.
Cook the chicken breast cutlets in the oil until golden, turning to brown both sides. (About 3 - 4 minutes per side.) Transfer to a plate. If you are using full sized chicken breasts, cook about 6 minutes per side or until the juices run clear.
Carefully add the balsamic vinegar, honey + garlic to the same skillet, stirring to combine. Cook and stir for 1 minute.
Reduce the heat to low. Stir in the tomatoes and ½ teaspoon of salt. Simmer for 8 to 10 minutes until the tomatoes are tender. Add the fresh basil.
Place the cooked chicken back into the skillet. Top each chicken breast with a slice of mozzarella and sprinkle with parmesan.
Transfer the skillet to the oven. Broil for a minute or two until the cheese is melted and bubbly. Watch carefully so you don't burn the cheese.
Serve with additional basil and parmesan if desired.
Serving: 1Chicken Breast with portion of tomatoesCalories: 357kcalCarbohydrates: 11gProtein: 36gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 103mgSodium: 956mgPotassium: 713mgFiber: 1gSugar: 8gVitamin A: 1178IUVitamin C: 15mgCalcium: 320mgIron: 1mg