Heat olive oil in a large skillet over medium heat. Season chicken breasts with the Italian seasoning, garlic powder, salt and pepper on both sides and add to the hot skillet. Cook until the chicken is cooked through, approximately 3-4 minutes per side.(If you use a meat thermometer, check for a temp of 165° F.
While the chicken is cooking, combine balsamic vinegar and maple syrup (the real stuff!) in a small saucepan over medium heat. Simmer until the mixture thickens and is reduced by half, stirring frequently. It will take about 5-6 minutes.
In a medium bowl, combine grape tomatoes, red onion, fresh Mozzarella, and basil. Season with a sprinkle of salt and black pepper. Stir to combine.
When chicken is done cooking, turn off heat and move the skillet off of the burner. Top each chicken breast with the tomato and mozzarella mixture and cover for a couple minutes or just until the tomatoes are warmed through.
To serve, transfer the chicken to a serving platter or individual plates. Top each piece of chicken with the tomato mixture and a drizzle of balsamic glaze.
Chicken Prep Tip: In order to keep the chicken moist and tender, use thin chicken breasts or chicken cutlets. I don't know about you but the last thing I want to do before cooking at the end of the day is worry about pounding chicken breasts!Balsamic Glaze: Because we're making a relatively fast version of balsamic glaze, I've added a touch of pure maple syrup. Honey could also be substituted.Tomatoes: Use whatever tomatoes you have on hand! Tomatoes from your garden are great in the summer and early fall months. Grape and cherry tomatoes can be found all year round.Mozzarella: This recipe calls for fresh mozzarella, which is sold in a ball in the specialty cheese section. You could also use min mozzarella, sometimes called "Bocconcini" or "pearls". It won't get super melty like some other cheeses.Too fancy? Use some shredded or sliced mozzarella. Do whatever works for you and your family!
Notes
Chicken Prep Tip: In order to keep the chicken moist and tender, use thin chicken breasts or chicken cutlets. I don't know about you but the last thing I want to do before cooking at the end of the day is worry about pounding chicken breasts!Balsamic Glaze: Because we're making a relatively fast version of balsamic glaze, I've added a touch of pure maple syrup. Honey could also be substituted.Tomatoes: Use whatever tomatoes you have on hand! Tomatoes from your garden are great in the summer and early fall months. Grape and cherry tomatoes can be found all year round.Mozzarella: This recipe calls for fresh mozzarella, which is sold in a ball in the specialty cheese section. You could also use min mozzarella, sometimes called "Bocconcini" or "pearls". It won't get super melty like some other cheeses.Too fancy? Use some shredded or sliced mozzarella. Do whatever works for you and your family!