Tender sautéed chicken covered in a blanket of creamy mozzarella, fresh basil, tangy oven roasted tomatoes and a balsamic vinegar reduction. Served with angel hair pasta tossed with fresh garlic, crushed red pepper flakes, salt, pepper and olive oil, it’s the perfect meal.
Take plump cherry tomatoes and roast them in the oven at 375′ for about 45 minutes. Saute chicken breasts in olive oil and when done, remove from heat and top each with a thick slice of mozzarella cheese. Cover the skillet and allow the mozzarella to melt.
Toss the cooked angel hair pasta with garlic, pepper flakes, salt, pepper and olive oil.
Top each chicken breast with fresh basil.
I found this balsamic vinegar reduction at the grocery and wanted to give it a try. I like that it was thick and stayed in place after I drizzled the hot chicken and it had a wonderful flavor. If you can’t find this store-bought reduction, you can easily reduce the vinegar at home on the stove top in a small sauce pan. Here’s a link showing how to reduce vinegar.
Top with tomatoes and drizzle with vinegar.
Add some crusty ciabatta bread and you’ve got dinner time perfection!