Caprese Chicken

3-4 skinless, boneless chicken breasts

kosher salt and freshly ground black pepper

A few tablespoons of olive oil

3-4 large cloves of garlic, minced

2 pints of fresh cherry tomatoes

10-15 fresh basil leaves

8 oz. fresh mozzarella, sliced in 1/2" slices

balsamic vinegar

Salt and pepper both sides of the chicken.

In a large skillet over medium-high heat, warm about 1 T. olive oil. Add the chicken and cover; cook for 10-12 minutes. Flip the chicken and continue to cook thoroughly (or has reached an internal temperature of 165 degrees).

While chicken is cooking, in a medium saute pan over medium-high heat, warm another tablespoon of olive oil. Add the garlic and cook for 1 minute until fragrant.

Add the tomatoes. Cook for 5 minutes until the skins begin to split, soften and wrinkle. About 5 minutes. Remove from heat and stir in fresh basil.

Add the tomato mixture to the pan with the chicken.

Top each piece of chicken with the fresh mozzarella slices. Cover the pan and cook until the cheese melts.

Serve over pasta with a drizzle of balsamic.