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.

• 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

• 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 the bottom of 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. You can also grill the chicken cutlets over medium high heat until just cooked through.
• 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.