Margherita Chicken

INGREDIENTS

• 1 tbsp olive oil
• 1 tbsp butter
• 4 chicken breasts
• 1 tsp salt
• ¼ tsp black pepper
• ¼ cup balsamic vinegar
• ¼ cup chicken stock
• 4 oz fresh Mozzarella
• 2 roma Tomatoes sliced
• ¼ cup fresh Basil

INSTRUCTIONS

• Preheat oven to 375 degrees.
• Season chicken liberally with salt and pepper – about 1 teaspoon per pound of chicken.
• Heat a large cast-iron or regular skillet to a medium heat. Add butter and olive oil. Once the butter melts, add the chicken. Sear until golden brown, about 5-6 minutes. Flip and sear until the other side is golden brown as well, another 5-6 minutes.
• Add in the balsamic vinegar and chicken stock. Use a wooden spoon to scrape up all the brown bits at the bottom of the pan. Bring mixture to a boil and reduce to a simmer.
• Layer chicken with a few mozzarella slices followed by a few tomato slices. Drizzle with a little bit of olive oil. Season tomato with salt and pepper.
• Bake in the oven until the cheese is melted and the chicken has reached 165 degrees at the thickest part of the breast.
• Remove from the oven and spoon sauce on top. Garnish with fresh basil leaves.

NOTES

• Use an oven safe skillet for this recipe so that you can easily transfer the chicken from the stovetop to the oven.
• Use chicken breasts of a similar thickness so that they all cook through evenly.
• Let the chicken rest for 5 to 10 minutes before serving to let the juices redistribute.