Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz / 170g each)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 8 oz Fresh Mozzarella (packed in water/brine)
  • 2 medium Vine-Ripened Tomatoes (Roma or Campari), sliced
  • 1/2 cup fresh Basil Leaves, packed
  • 1/2 cup High-Quality Balsamic Vinegar
  • 1 tsp Granulated Sugar (Optional, for reduction)

Instructions:

  1. Preheat the oven to 400°F (200°C). Pound the chicken breasts to a uniform thickness (about 3/4 inch or 2 cm). Season both sides generously with salt, pepper, and garlic powder.
  2. Start the Glaze: In a small saucepan, combine the balsamic vinegar and optional sugar. Bring to a simmer over medium heat. Reduce the heat to low and allow to gently bubble for 8–10 minutes, stirring occasionally, until it coats the back of a spoon. Remove from heat immediately.
  3. Sear the Chicken: Place an oven-safe skillet over medium-high heat. Add the olive oil and wait until it shimmers. Carefully lay the seasoned chicken breasts in the hot oil. Sear for 3–4 minutes per side without moving them until a deep golden-brown crust has formed. Remove the pan from the heat.
  4. Assembly and Bake: Place 2–3 slices of fresh tomato on top of each chicken breast. Season the tomatoes with a light pinch of salt and pepper. Layer 2–3 slices of patted-dry fresh mozzarella over the tomatoes.
  5. Transfer the skillet immediately to the preheated 400°F (200°C) oven. Bake for 6–10 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C) at its thickest point.
  6. Rest and Serve: Carefully remove the hot skillet from the oven and let the chicken rest in the pan for 5 minutes. Transfer the chicken to serving plates, scatter the fresh basil leaves over the top, and finish the dish with a generous drizzle of the thickened balsamic reduction. Serve immediately.