Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tbsp olive oil (for searing, optional)
  • 1 tsp dried Italian seasoning
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 pint (about 2 cups / 300g) cherry or grape tomatoes, quartered
  • ¼ cup fresh basil leaves, thinly sliced (chiffonade)
  • 2 cloves garlic, finely minced
  • 2 tbsp good quality balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • ¼ tsp kosher salt
  • ⅛ tsp black pepper
  • 4 slices (about 4 oz / 115g total) fresh mozzarella cheese
  • 1 tbsp freshly grated Parmesan cheese (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). If chicken breasts are very thick, carefully slice them horizontally to create two thinner cutlets or pound gently to an even ½-inch thickness.
  2. Season chicken evenly on both sides with Italian seasoning, salt, and pepper.
  3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear chicken for 2–3 minutes per side until nicely golden brown. Transfer seared chicken to a prepared baking dish if the skillet is not oven-safe.
  4. In a small bowl, gently combine the quartered tomatoes, sliced basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper. Let this mixture sit for 5 minutes to allow the flavours to marry.
  5. Spoon half of the tomato mixture evenly over the top of the seared chicken breasts. Top each breast with a slice of mozzarella cheese.
  6. Bake for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  7. Remove from oven. Spoon the remaining tomato mixture (the juices collected in the bowl) over the melted cheese on each piece of chicken. Garnish with grated Parmesan, if using, and serve immediately.