4 skinless chicken breasts
kosher salt & freshly ground black pepper (to desired taste)
2 T olive oil, divided
3 garlic cloves, minced
2 pints cherry tomatoes, cut in half
10 large basil leaves, finely chopped
8 ounces mozzarella, sliced 1/2 inch thick
balsamic vinegar, to taste
Salt and pepper both sides of the chicken breasts and set aside.
Add 1 t olive oil in a saute pan and warm over medium-high heat. Add chicken, cover and cook for 10 minutes. Flip chicken breasts and cook until chicken is thoroughly cooked.
While chicken is cooking, heat 1 T olive oil in a saute pan over medium-high heat, add garlic and cook for 1 minute, until fragrant. Add tomatoes and continue sauteing until tomatoes skin starts to soften, about 5 minutes. Remove from heat and stir in basil. Set aside.
When chicken is done, top each chicken breast with 2 slices of mozzarella. Pour tomato mixture on top. Cover pan, till cheese melts, about 1-2 minutes.
Drizzle with balsamic vinegar and serve immediately
