Reviewed: Apr. 18, 2012

Delicious - flavorful and easy. Will be making again!

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Reviewer:

Courtney Woods

Reviewed: Mar. 5, 2012

I loved this and so did my husband who isn't a big fan of my "fancy vinegars". I did make a few changes, marinating in balsamic vinegar, olive oil and sliced garlic. Instead of frying we barbequed and I came across a bottle of balsamic glaze on clearance so I got that and used it to sauce the chicken when it was done. Also switched out roasted red pepper for the tomato slices just because I'm on a big roasted red pepper craze right now. The fresh ingredients really make this dish outstanding so splurge on the fresh mozzarella and fresh basil because it's worth it!

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Reviewer:

5Foot3

Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

great taste, easy prep!

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Reviewer:

Spazz727

Reviewed: Jan. 5, 2012

Wow, this dish was amazing! So light and refreshing, yet packed with flavor! I took the suggestions of others and made a few tweaks. I marinated my chicken in Newman's Light Balasamic Vinagrette overnight (roughly 21 hours) and poked holes in the chicken with a fork to help it absorb the marinade. I "browned" the chicken for 4 min on each side before putting in a dish with the marinade and baking for 15 minutes at 350 degrees. While the chicken was baking I mixed some extra virgin olive oil with italian seasoning and dipped the fresh mozzarella slices (water-packed) in the mixture for extra flavor. With 5 minutes of baking time left I added the sliced tomatoes to the dish (laid in the marinade) and placed the cheese on top of the chicken to warm. It melted the perfect amount (still held its shape, but was warm and a little gooey). After baking I placed the freshed basil (snipped into small pieces)on top of the cheese and placed the tomato slices on top. It was excellent! I had one piece left over for lunch the next day and it warmed up beautifully! Definitely recommend this recipe!

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Reviewer:

littlerich99

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Sep. 23, 2011

This is a great chicken recipe! I didn't change a thing and it was fabulous.

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Reviewer:

chrissysayshi2u

Cooking Level: Intermediate

Reviewed: Sep. 2, 2011

Loved it! I baked mine instead of pan fry and next time i'll chopped the basil for ease of eatting :) My husband doesnt really care for fresh tomatos but gobbled them down in this dish! thumbs up!

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Reviewer:

Eva

Cooking Level: Intermediate

Reviewed: Aug. 11, 2011

Wow, I loved this! I marinated the chicken for 24 hours. It was so tender and tasty. I shredded the mozarella as some reviewers suggested, and also chopped the basil. Broiled it just long enough to get the cheese gooey. Definitely a winner! Quick, easy and delish.

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Reviewer:

breber17

Cooking Level: Intermediate

Reviewed: Aug. 4, 2011

This was delicious! I made my own balsamic dressing.

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jul. 17, 2011

I didn't care for this like I thought I would. Could have been the modifications I made. I didn't have whole breasts so I used strips. I marinated and coated with Italian Panko before frying. I layered everything in a pan and put in oven just to melt the cheese. They only flavor I got from the dish was the Panko (thank goodness I used it), and the tanginess of the tomatoes. It wasn't bad, but just not a 4 or 5 star dish in my opinion.

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