Ingredients
Equipment
Method
- Slice the chicken breasts in half horizontally to create four thinner pieces. Pound the chicken with a meat tenderizer until it is flat, but not too thin.
- Mince the garlic. In a small mixing bowl, combine the salt, pepper, dried oregano, and dried basil. Season all sides of the chicken pieces with this mixture.
- Preheat your oven to 350°F (175°C). Heat the avocado oil in a large oven-safe skillet over medium-high heat. Carefully place the seasoned chicken in the hot oil and cook for 2 minutes on each side.
- Remove the chicken from the skillet and reduce the heat to low. Allow the pan to cool slightly. Add the minced garlic and sauté for 1 minute, stirring constantly to prevent burning.
- Add the balsamic vinegar to the skillet and stir. Be cautious as the balsamic will bubble up. Add the tomatoes and increase the heat to medium. Sauté for 2-3 minutes.
- Turn off the stove heat. Return the chicken to the skillet and toss to coat it in the balsamic sauce. Top the chicken and tomatoes with the mozzarella cheese.
- Place the skillet in the preheated oven and bake for 10 minutes.
- Remove the skillet from the oven. Top with fresh basil and serve immediately.
Notes
This dish was created out of a need for a quick, restaurant-quality meal after a busy week. It uses fresh ingredients and comes together in under 30 minutes, providing clean energy for the week ahead.