Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 2 cups cherry tomatoes, halved
  • 8 oz fresh mozzarella pearls
  • 3 cloves garlic, minced
  • 1/4 cup balsamic glaze
  • 1/2 cup fresh basil leaves, chiffonade

Instructions:

  1. Pat the chicken completely dry with paper towels. Season both sides with kosher salt, black pepper, and dried oregano.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until a deep mahogany crust forms and internal temperature reaches 165°F. Remove chicken to a warm plate.
  3. In the same skillet, add halved cherry tomatoes and minced garlic. Sauté for 3-4 minutes, scraping the bottom of the pan to incorporate the fond, until tomatoes begin to collapse.
  4. Nestle the chicken back into the skillet. Top each breast with fresh mozzarella pearls. Cover the pan and remove from heat, allowing residual heat to melt the cheese and bring chicken to a final safety temperature of 165°F.
  5. Drizzle with balsamic glaze and garnish with fresh basil chiffonade before serving.