Pound the chicken and season with salt, pepper and paprika. Heat the oil over high heat and brown the chicken on both sides (this should take just 2-3 minutes per side) Drain off oil if there is excess (this happens when the breast isn’t trimmed).
Add vinegar, parsley, honey (drizzle this on), and garlic. Top with thinly sliced fresh mozzarella and parmesan, place in hot oven under the broiler for about 5 minutes until the cheese is bubbly and browned. Let rest for several minutes out of the oven, then serve chicken and the balsamic reduction over linguini fini. Plate with basil and parsley and a sprinkle of paprika, pair with a fruity pinot noir.
Recipe by Meagan McKeever