Yesterday was 90+ degrees and today we are set for the same fate. On a day like that, who wants to be slaving away in the kitchen? Not me! This is such a quick and simple weeknight dinner that requires minimal heat and prep work. I threw my chicken into a frying pan, seeing as I still do not have a grill. Hopefully my backyard will be fixed and finished before the summer is over! If you can't bare the thought of turning on the stove, throw your chicken on the grill.
Recipe yields 4 servings
4 chicken breasts
1 tbsp chicken seasoning (oregano, salt and pepper, garlic powder)
1 tbsp olive oil
1 beefsteak tomato
1 bunch basil
1/2 lb fresh mozzarella
1/4 cup balsamic vinegar
(Ignore the egg and breadcrumbs - I originally planned to bread the chicken and switched to grilled chicken instead.)
Heat olive oil in a large skillet. Season the chicken cutlet with the spices. Place the chicken in the skillet and cook for 6-8 minutes then flip the chicken and cook for an additional 3-4 minutes.
While the chicken is cooking, slice the tomato, slice the mozzarella and remove the stems from the basil leaves. Be sure to wash your basil really well under cold water to remove any dirt or sand.
Plate the chicken cutlet and top with a tomato slice, a slice of mozzarella and 1-3 basil leaves (depending on their size and your preference). Drizzle each piece with about a tablespoon of balsamic vinegar. Serve and enjoy!