Step by step

Method

8 steps

1. 1

   Heat the oven to 425°F. Slice 2 large chicken breasts in half lengthwise into 2–3 thin pieces, pound them to about ½ inch thick, and pat dry. Season both sides with salt, pepper, and Italian seasoning.

2. 2

   Heat the olive oil in a large oven-safe skillet over medium-high. Sear the chicken in batches for 3–4 minutes per side, until golden outside. Move it to a plate.

3. 3

   Pour the wine into the skillet over medium heat and scrape up the browned bits. Reduce by half, about 3–4 minutes, until the sharp alcohol smell fades.

4. 4

   Melt in the butter, add the garlic, and cook 2 minutes without letting it brown. Add the balsamic vinegar, broth, and honey. Bring to a gentle boil and reduce for 5 minutes, until the sauce looks glossy.

5. 5

   If the skillet is not oven-safe, pour the sauce into a 9x13-inch baking dish. Return the chicken and its juices to the sauce.

6. 6

   Top each piece with mozzarella and a tomato slice. Sprinkle with dried basil and arrange the cherry tomatoes around the chicken.

7. 7

   Bake 8–10 minutes, until the cheese is melted and the thickest chicken piece reaches 165°F. Broil on low for about 2 minutes, watching closely, until the cheese gets a few browned spots.

8. 8

   Drizzle with balsamic glaze and scatter over fresh basil. Rest 5 minutes before serving.