How to make
The chicken breasts are cleaned of all kinds of veins and small white stripes. Season with salt and pepper. Heat the olive oil and butter and place the chicken breasts on the pan to caramelize them on both sides.
Towards the end of cooking, add the halved cherry tomatoes and crushed garlic. Leave on the stove for about 2-3 minutes to mix the flavors.
Pour the wine, wait 15 seconds for the alcohol to evaporate and only the aroma to remain, and sprinkle with grated Parmesan cheese and chopped fresh basil leaves. Add the balsamic vinegar
Shake the pan to distribute the sauce throughout. Cut the mozzarella into four slices and place two pieces on each piece of chicken or two slices on a piece of meat. Together with the pan, place in the oven at 390°F (200 degrees) for 15-20 minutes, until the mozzarella melts and gets a nice baked crust.
Note: Gorgeous quick dish! Juicy chicken and unique taste of Parmesan cheese, baked mozzarella, and wonderfully flavored cherry tomatoes.
I used dry aromatic white wine - Pinot Gris
