Pound the chicken and store in a resealable bag or container.

Reduce the balsamic vinegar and store in a resealable bag or container.

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

If frozen, thaw in the fridge overnight.

Heat 2 tablespoons olive oil in a large saute pan over medium heat.

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.

Add the balsamic vinegar to the pan, drizzling over the chicken breasts.

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.

Cook a further 2-3 minutes until the cheese has melted.

Serve chicken with basil, tomato, and cheese on top and any pan sauce left in the saute pan spooned around it.

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 8-10 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.