The flaky coating in this dish contains lots of dry herbs and very little salt. You can replace the herbs listed below with your own favorite selection. The Dijon-style mustard helps the herbs adhere to the chicken… Read more
Before you jump into your fall recipes I suggest you try this, what I call Summertime Chicken. To me, juicy tomatoes and fresh basil just scream summer. This recipe takes those delicious ingredients and pairs them with chicken and fresh mozzarella. It’s a surprisingly easy and flavorful dish.
1 Tbsp olive oil
1 medium onion, cut into 16 wedges
¼ cup balsamic vinegar
2 Tbsp water
1 pound plum tomatoes (cored, seeded and chopped)
1 tsp salt
½ tsp black pepper
8 oz fresh mozzarella, drained really well and cut into ½-inch dice
1 cup fresh basil leaves, chopped
8 thin cut chicken breasts
Heat a broiler or prepare an outdoor grill with medium hot coals.
In a large skillet, heat the olive oil over medium heat. Add onion wedges; sauté for 5 minutes or until slightly softened, the wedges will fall apart.
Add the balsamic vinegar and water. Bring to a simmer.
Reduce the heat to medium-low and cook until the liquid has reduced to a sauce and onion is tender, about 7 minutes.
Increase heat to medium-high. Add the tomatoes, salt and pepper; cook for 2 minutes. Remove skillet from heat and let sit for 2 to 3 minutes. Stir in mozzarella and basil.
Broil or grill chicken about 4 inches from heat source for 3 to 4 minutes per side. Place chicken on large platter. Scoop ¼ cup of topping on each chicken breast.