Tomatoes cooked in balsamic vinegar are the perfect sweet-tart compliment to this cheesy chicken.
1 tbsp. extra-virgin olive oil
500g.boneless skinless chicken breasts
Sea salt, seaweed and herb mix
Freshly ground black pepper
1/4 c.balsamic vinegar
2 cloves garlic, minced
1 pt. grape tomatoes, halved
2 tbsp.freshly torn basil
4 slices mozzarella
In a large skillet over medium-high heat, heat oil. Season chicken with seasalt mix and pepper and cook until golden and cooked through, 6 minutes per side.
Transfer to a plate.
Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute.
Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil.
Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt.
Spoon tomatoes over chicken and serve.
Save R240 plus FREE shipping: