1/2 tablespoon olive oil
2 chicken breasts, about 5oz each
salt & pepper
2 ounces fresh mozzarella, thinly sliced
1 small or medium fresh tomato, thinly sliced, or a handful of grape tomatoes, cut in half, or a combination of both
5-6 basil leaves, slivered
balsamic reduction, for drizzling*
Heat the olive oil in a skillet over medium-high heat. Meanwhile, trim the chicken breasts of any extra fat and pound to an even thickness of about 1/4". Season with salt and pepper.
Place the chicken in the hot oil and cook for about 4-5 minutes, until the bottom is lightly browned and the chicken is turning white (cooked) through the sides and up onto the top. You'll know that the chicken is ready to turn when it moves easily from the pan. Turn the chicken, and top each slice with half of the mozzarella and tomato slices. Cover and continue cooking for another 3-5 minutes, until chicken is cooked through and cheese is melted. Transfer to plates, and garnish with slivered basil and balsamic reduction.
*To reduce balsamic vinegar, boil it in a saucepan until reduced by about 3/4. Take it from me - don't try to multitask as you get near the end! It will be a quick turn from perfectly thick, syrupy vinegar to burned vinegar.