What good is the warmth of summer, without the cold of winter to give it sweetness. ~John Steinbeck
kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
2 pints cherry tomatoes, halved
10 large basil leaves
8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste
Salt and pepper both sides of the chicken breasts and set aside.
In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. After 5 minutes flip chicken breasts, add sliced tomatoes and garlic to pan and continue cooking another 5 minutes or until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
Once chicken has reached desired doneness, top the tops of each chicken breast with 2 slices of mozzarella. Sprinkle with basil leaves. Cover pan with lid and let the mozzarella melt, about 1-2 minutes.
Drizzle with a splash of balsamic vinegar and serve immediately.
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