This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella
Mozzarella Parmesan Chicken
Mozzarella Chicken Marsala
Mozzarella Chicken
Chicken Breasts with Balsamic Vinegar and Garlic
more »
Top Related Articles
The Global Pantry: Italy
Balsamic Vinegar
Top Chicken Dinners for Spring
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Finger-Lickin' Chicken Dippers
Making Chicken Stock
Fresh Fish
Related Collections
Gourmet Poultry Main Dishes
Italian Chicken and Turkey
Italian-Style Chicken Breasts
Low Carb Main Dish - Chicken
Pan Fried Chicken Breasts

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Balsamic Chicken and Fresh Mozzarella

By: TVMOVIEGIRL

"A tasty, healthy chicken that's fancy enough for a guest but easy enough for any day of the week."

Rate/Review | Read Reviews (152)

What to Drink?
	Sangiovese

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

10 skinless, boneless chicken breast halves
1 (16 fl oz) bottle balsamic vinaigrette salad dressing
2 tomatoes, sliced
2 pounds fresh mozzarella cheese, sliced
1 bunch fresh basil leaves
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste

Directions

Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!