I am finally home this week in what feels like ages, and one of the things I was looking forward to most was making some healthy, easy, home cooked meals. This one found here was appealing for a few reasons, mainly the easy and small ingredient list, and the healthy but tasty sounding result.
If you are looking for a meal you can whip up in under 30 minutes, feel great after eating it, and easily make some extras for lunch the next day, this one is it.
I love the balsamic infusion, and I am already trying to think of other recipes I can add this one to.
You will need:
- 6 thin boneless, skinless breasts that have been pounded thin
- Sea Salt and freshly ground pepper
- 6 teaspoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 and 1/2 pints cherry or grape tomatoes
- 1/2 cup balsamic vinegar
- 1/2 cup packed fresh basil, finely chopped
- In a large frying pan set over medium-high heat, add 2 teaspoons of the olive oil
- Add half of the chicken breasts and cook, undisturbed, until a crisp golden crust has formed on one side, about 3 minutes, then flip and repeat
- Transfer the cooked cutlets to a plate and cover to keep warm
- Add 2 teaspoons of the olive oil to the now-empty pan and add the remaining chicken cutlets and cook, undisturbed, until a crisp golden crust has formed on one side, about 3 minutes, then flip and repeat
- Transfer the cooked cutlets to the plate with the rest of the cutlets and cover to keep warm
- Reduce the heat to medium, and add the remaining 2 teaspoons olive oil to the pan
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds
- Add the tomatoes and vinegar and cook, stirring frequently, until the vinegar has thickened slightly and the tomatoes have begun to burst, approx. 7 to 10 minutes (at about 5 minutes, add some basil to taste)
- Turn off the heat and let the tomatoes stand while you plate the chicken
- To serve, divide the chicken breasts and slice among four serving plates, top the chicken with the tomatoes, and sprinkle with fresh basil