Here are the supplies I had on hand. Fresh basil is better, big tomatoes are prettier, and fresh mozzarella slices are also prettier...but I didn't have all that so too bad, still tastes great!
Preheat oven to 400 for (optional) zucchini.
Put some oil in a pan and cook the chicken, flip as necessary. Add pepper to both sides.
In the meantime, put the balsamic vinegar in a saucepan and heat until reduced by 1/2.
If you would like this side, get out your zucchini and cut it in half lengthwise and lay on an oiled baking tray.
Add salt and pepper and olive oil to zucchini and pop in oven. Set timer for 10-15 minutes depending on how crispy/soggy you like the zucchini.
Keep cooking that chicken!
Once the vinegar has reduced by half, add your tablespoon of butter and slowly whisk it in.
All combined! Turn off heat, and set aside.
Chicken done! (Make sure it is white all the way through with no pink parts in the middle).
Add the cheese, basil and tomato to the hot chicken. Drizzle with the balsamic reduction sauce. EAT!
Make sure to add the zucchini if you made it! This recipe goes well with grilled asparagus too.
- 1.0 Breast of chicken
- 2.0 thick slices of tomato
- 0.0c balsamic vinegar
- 1.0Tbsp butter
- Mozzarella cheese
- Fresh basil or crushed basil
- 2.0c (Optional: Baby zucchini for a side)
- 0.0c Olive oil
Washington, District of Columbia