Ingredients:

  • 1.5 lb boneless, skinless chicken breast
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 cups Roma tomatoes
  • 1/4 cup fresh basil
  • 2 cloves garlic
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/4 tsp salt
  • 4 oz fresh mozzarella
  • 2 tbsp balsamic glaze

Instructions:

  1. Combine diced tomatoes, sliced basil, minced garlic, olive oil, balsamic vinegar, and salt in a mixing bowl. Toss gently to combine and set aside at room temperature. Note: This lets the salt draw out a bit of juice to create a natural dressing.
  2. Rub the chicken cutlets with olive oil, garlic powder, Italian seasoning, salt, and pepper. Note: Ensure the seasoning is pressed into the meat so it doesn't just slide off in the pan.
  3. Heat a skillet over medium high heat until a drop of water sizzles instantly. Add the chicken and sear for 5-7 minutes per side until a golden brown crust forms and the internal temperature reaches 165°F (74°C). Note: Don't move the chicken too early; let the crust develop.
  4. During the final 2 minutes of cooking, place a slice of mozzarella on each chicken breast. Cover the pan with a lid for 60 seconds until the cheese is velvety and bubbling.
  5. Transfer the chicken to a platter and let it rest for 3 minutes. Note: Resting allows the juices to redistribute, so they don't leak out the moment you cut into it.
  6. Spoon a generous heap of the chilled tomato basil mixture over the melted cheese.
  7. Finish with a drizzle of balsamic glaze. Until the plate looks colorful and vibrant.