Ingredients:
- 4 (6 oz / 170g) boneless, skinless chicken breasts
- 2 tbsp (30ml) extra virgin olive oil
- 1 tsp (5g) kosher salt
- ½ tsp (3g) cracked black pepper
- 1 tsp (2g) dried oregano
- 8 oz (225g) fresh mozzarella cheese, sliced into rounds
- 1 cup (150g) cherry tomatoes, halved
- ¼ cup (15g) fresh basil leaves, chiffonade
- 1 tbsp (15ml) extra virgin olive oil
- ½ cup (120ml) balsamic vinegar
- 1 tsp (5ml) pure maple syrup
Instructions:
- Place the chicken breasts between two sheets of parchment paper and gently pound the thickest part with a meat mallet until the fillet is a uniform 3/4 inch (2cm) thickness. Season both sides with salt, pepper, and dried oregano.
- Heat 2 tbsp of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear chicken breasts for 3–5 minutes per side until a deep golden-brown crust forms. Remove chicken and set aside on a plate.
- Lower heat to medium. Add a drizzle of oil if needed and sauté halved cherry tomatoes for 2 minutes until they begin to soften.
- Place the seared chicken breasts back into the skillet. Top each breast with 2 slices of mozzarella and a spoonful of the softened tomatoes.
- In a small saucepan, combine balsamic vinegar and maple syrup. Simmer over medium heat until the liquid reduces into a syrupy glaze.
- Drizzle the balsamic glaze over the melted cheese and garnish with fresh basil chiffonade before serving.