Chicken with Mozzarella Tomato and Basil

This meal is a GIFT. So easy yet so delicious you could serve it to guests! Perfect summer evening meal - open a bottle of V Sattui Gamay Rouge and enjoy the evening.

This is a one dish meal. Since it has tomato you can serve it alone or place each dressed chicken cutlet on a large Butter lettuce leaf and serve as a plated meal.

Ingredients
  • 4 boneless, skinless chicken breast halves with the tenders removed
  • Coarse salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • mozarella, I use fresh mozarells that is packed in water in a tub as its just delicous!
  • thinly sliced ripe tomatoes
  • fresh basil leaves
  • balsamic glaze - in a bottle in the salad dressing section
  • Sea salt and freshly ground black pepper
Instructions
  • Even out the thick side of your breasts by smacking them with smooth side of meat mallet or cover with plastic wrap and gently flatten with a wine bottle.
  • Season the flattened cutlets on both sides with salt and pepper.
  • Heat olive oil and butter in a large skillet over medium-high heat until the butter foams.
  • Add the chicken and sauté on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip and leave to cook until just cooked through. Transfer to serving plates.
  • Top each cutlet with thinly sliced mozzarella, overlap a few tomato slices, scatter with small torn basil leaves, drizzle with the balsamic glaze and a sprinkle of salt and pepper. This is a hot cold dish, so serve immediately.

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