Savor the flavors of tomato, basil and mozzarella served atop a healthy, skinless chicken breast.
Photo by Gina Moore
SERVES 4
4 boneless, skinless chicken breast fillets
Kosher salt
Fresh ground black pepper
Olive oil
4 large slices mozzarella cheese, ¼-inch thick
8 fresh basil leaves
2 Roma tomatoes, sliced ¼-inch thick
2 tablespoons balsamic glaze reduction
Basil chiffonades or ribbons
On a cutting board, between two pieces of plastic film, pound chicken breasts with a mallet or the backside of a small cast-iron skillet until even in thickness. Season chicken with salt and pepper. Spray or brush a large grill pan or large skillet with oil and preheat to medium heat. Cook chicken breasts 8 minutes per side, depending on thickness, to 165 F. Place a slice of mozzarella, two basil leaves (slightly peeking out over the sides) and a tomato slice on each chicken fillet and cook an additional 2–3 minutes. Remove from heat and plate chicken on a serving platter. Sprinkle with the balsamic reduction and basil chiffonades. Serve warm.
Chef’s tips
Balsamic vinegar reduction. In a small saucepan, add balsamic vinegar and bring to a boil. Reduce heat and simmer for 8–10 minutes until vinegar is syrupy and coats the back of a wooden spoon. Remove from heat, cover and set aside.
How to chiffonade basil. Wash and dry basil leaves. Stack and roll up into a cylinder. Cut rolled cylinders crosswise into ¼-inch slices.
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