Caprese Chicken

• 4 skinless chicken breasts
• salt & pepper
• 3 minced garlic cloves
• 2 bags of cherry tomatoes, halved
• 10-15 olives, cut in half
• a large handful of basil leaves, chopped
• fresh mozzarella, sliced
• balsamic vinegar to taste

Season your chicken breasts with salt and pepper.

Drizzle 1 tbsp of olive oil in a pan over medium high heat. Add chicken, and cook for 10 minutes. I used my way too large cast iron frying pan, but whatever works for you. Flip chicken breasts and cook until cooked thoroughly.

Grab another frying pan and drizzle another tbsp of olive oil and saute garlic for about a minute. Add halved tomatoes and saute until skin softens. Add olives. Remove from heat and stir in basil. Set aside.

Once chicken is cooked, top each chicken breast with tomato mixture and slices of mozzarella. Put under the broiler until cheese melts and bubbles.

Lastly, drizzle with a splash of balsamic vinegar and serve immediately.

I served mine with a steamed artichoke, garlic bread and steamed swiss chard.