PUBLISHED: 9/28/2019
This dish is absolutely beautiful and incredibly delicious! The recipe is Perfectly Imperfect because you can have it on the table in 30 minutes or less, it actually is super easy to prepare, yet it looks like it was ordered from a restaurant. If you can saute chicken and top it with tomato and cheese, then you can cook this!!
PREP TIME: 5-10 minutes
COOK TIME: 25-30 minutes
SERVINGS: 8
ingredients
- 2 TBSP Avocado Oil*
- 10-12 Chicken Cutlets (1 -2 per person depending on the size)**
- 3/4 cup Balsamic Vinegar***
- 1 TSP Agave Nectar or Honey***
- 3 Garlic Cloves (minced)
- 1/2-1 cup Stock****
- 3 Beefsteak Tomatoes – or any other large variety (sliced 1/4-1/2 in. thick)
- 1-2 large Balls of Mozzarella (sliced 1/4 in. thick)
- 2 bunches of Basil (chiffonade cut)*****
- Zest of 1 Lemon
- Salt and Pepper to taste
*I always use Avocado Oil as my high heat oil choice due to its health benefits. However, you can use Canola or Vegetable oil instead.
**You could also buy Boneless Skinless Chicken Breasts and cut them yourself. Cut each breast in half and then slice the thickness in half so each cutlet is less than 1 in. thick. Make sure to have enough for 1 per person or 2 if the cutlets are on the small side.
***Making the Balsamic Reduction can be skipped if you prefer to use a bottled reduction. Every grocery store sells it and it will save you a few steps. Just pour it right from the bottle to finish this dish.
***Omit the Agave or Honey if you are using bottled Balsamic Reduction. This will only be needed if you are making it yourself.
****You can use Chicken or Vegetable Stock here. Also, if you are sauteing the chicken in 2 pans or batches, use 1/2 cup for each pan.
*****To make a Chiffonade cut, stack your Basil leaves and roll them up tightly like a cigar. Then make thin slices through the roll. Here is a video showing exactly how to do it!
instructions
- Generously season both sides of the Chicken cutlets with Kosher Salt about 30 minutes before cooking. Then let them come to room temperature. This is “Salt brining” and will keep the chicken juicy.
- In a large pan, heat oil over medium high heat.
- Season both sides of Chicken with Pepper and add to the pan. Saute each side until nicely browned (about 5 minutes per side).
- While the Chicken is browning, add the Balsamic, Agave or Honey, and Garlic to a small pot or pan. Heat on high and bring to a boil (about 5 minutes). Then turn heat to medium low and reduce 90% of the liquid until it becomes thick and smooth like a syrup (about 10 minutes).
- Once the Balsamic has reduced, remove the pan from heat and set aside.
- Once the Chicken has browned on both sides, add Stock to the pan and cover. Cook for another 5 minutes covered, flipping the Chicken about halfway through.
- Remove Chicken and place each piece onto a grooved broiler pan or baking pan lined with aluminum foil. You can also leave them in the saute pan and place that under the boiler as well. (If you are removing the Chicken from the saute pan, make sure you save the juices and pour over all the cutlets before layering with the Tomato and Mozzarella!)
- Layer each piece of Chicken with 1 or 2 Tomato slices, depending on the size of the slices. Make sure each piece is covered. Then top with 1-2 slices of Mozzarella (again enough to cover the Chicken and the Tomato).
- Turn the Broiler to its highest setting and broil the Chicken about 5 minutes or until the Mozzarella is bubbly and has browned. (Make sure your oven rack is close enough to the broiler heat source so that the Chicken is no more than 5 in. away.)
- Before serving, top each piece of Chicken with a pinch of Lemon Zest, Salt and Pepper, a TSP amount of Basil, and a drizzle of the Balsamic reduction.
- ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
