Ingredients:

  • 1 cup balsamic vinegar
  • 6 boneless, skinless, chicken thighs
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. olive oil
  • 8 oz. fresh mozzarella cheese, cut into 6 slices
  • 2 medium tomatoes on the vine, sliced
  • Fresh basil, cut into thin strips
  • Salt and ground black pepper to taste

Instructions:

  1. Heat a small saucepan over medium-low heat. Add balsamic vinegar and heat for 1 minute. Reduce heat to low and simmer, partially covered, for 15-20 minutes, or until vinegar has reduced to a thickened glaze. Remove from heat.
  2. Meanwhile, prepare the chicken. Pat dry the chicken thighs with a paper towel. Season both sides with salt and pepper, to taste.
  3. In a large skillet, heat butter with olive oil over medium-high heat. When the butter begins to foam, add chicken to the pan and cook for 3-4 minutes per side, or until the chicken is nearly cooked through.
  4. Top each chicken thigh with a slice of mozzarella cheese. Cover pan with lid, reduce heat to medium and allow the chicken to cook for 2 minutes until the cheese has slightly melted.
  5. Remove pan from the heat and top each thigh with a slice of tomato and sprinkle with fresh basil. Drizzle with balsamic glaze and serve immediately.

Yield: 6 servings

Prep time: 10 min.

Cook time: 20 min.