Dry Goodsbalsamic vinegar1/3 cup
table salt1/2 teaspoon
olive oil2 tablespoon
Proteinboneless, skinless chicken thigh2 pounds
Producefresh basil6-7 leaves (about 2 ounces)
vine tomatoes4 or 5, sliced 1" thick
Dairyfresh mozzarella8 ounces, cut into 6-7 slices
If you can’t find pre-made balsamic syrup, you can use that instead; Swap the plain balsamic vinegar listed in the recipe for ¼ cup prepared balsamic syrup. If you don’t have a pan lid to cover the chicken and melt the cheese, then use the oven.
Place the pan with cheese-covered chicken in an oven preheated to 350*F and allow to sit for 10-12 minutes or until the cheese has melted.
- Place a wide saute pan over medium-high heat and add the balsamic vinegar. Bring to a boil and allow the vinegar to reduce, stirring occasionally. Allow the vinegar to reduce until it is thick and syrupy enough to coat the back of a spoon, about 3-5 minutes. Remove from the heat, pour into a cool bowl and set aside for later. Clean the pan and return it to the stovetop.
- Place the chicken thighs between cling film. Using a kitchen mallet, pound thighs so that they are each about 1″ thick. Sprinkle evenly with the salt.
- Add the olive oil to the pan and heat on medium-high until shimmering. Add the chicken thighs in one layer and fry until golden brown on the bottom, then turn and brown the other side.
- Layer the chicken with 1-2 leaves of basil, then the tomatoes, then the slices of fresh mozzarella.
- Turn off the heat of the stovetop and place the pan in the hot oven.
- Bake for 10-12 minutes, or until the cheese has fully melted and is beginning to brown.
- Remove the pan from the oven and drizzle with the reserved balsamic vinegar glaze
- Serve hot.
Prep it for later:
1. Pound the chicken and store in a resealable bag or container.
2. Reduce the balsamic vinegar and store in a resealable bag or container.
3. Slice the tomatoes and cheese and store in a resealable bag or container.
Store in the freezer for up to 3 months or the fridge for 3-5 days
1 bag or container with pounded chicken
1 bag or container with reduced balsamic vinegar
1 bag or container with sliced cheese
1 bag or container with sliced tomato
Prepare from prepped: If frozen, thaw in the fridge overnight.
1. Heat 2 tablespoons olive oil in a large saute pan over medium heat.
2. Season the pounded chicken on both sides with salt and pepper, and then sear in the oil, turning the chicken with tongs so both sides brown.
3. Add the balsamic vinegar to the pan, drizzling over the chicken breasts.
4. Stack the chicken breasts with fresh basil leaves (about 2-3 on each breast), sliced tomatoes, then sliced mozzarella. Place a lid on the pan and turn heat to low.
5. Cook a further 2-3 minutes until the cheese has melted.
6. Serve chicken with basil, tomato, and cheese on top and any pan sauce left in the saute pan spooned around it.