Yield: 4 servings
recipe note: Balsamic vinegar comes in many forms. I recommend a higher quality one to get the fullest flavor. Many balsamic vinegars found in grocery stores are very thin – like water. Higher quality ones often found in specialty shops are aged longer and are slightly thicker (not as thick as balsamic glaze, but somewhere in the middle of the two). 41-Olive offers many choices.
4-6 skinless boneless chicken thighs (or breasts if you prefer)
kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
1 pint cherry tomatoes, halved (I mix it up with the colorful heirloom variety)
10 large basil leaves, finely chopped
4-6 oz fresh buffalo mozzarella, sliced in 1/4-1/2 inch thick slices
balsamic vinegar, to taste (My newest favorite is BlackCherry from 41-Olive)
Salt and pepper both sides of the chicken thighs or breasts and set aside.
In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.
Once chicken has reached desired doneness, top each chicken piece with 1-2 slices of mozzarella (depending on how thick you sliced it). Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
Lastly, drizzle with a splash of balsamic vinegar and serve immediately.