Serves:
Ingredients:
Directions:
Pat chicken dry and season with salt and pepper
Heat an indoor griddle or pan over high heat. Drizzle about 1 tablespoon extra virgin olive oil to coat bottom of pan. Add chicken and cook for 3 to
5 minutes on each side or until done.
At the last couple minutes or so of cooking, top each piece of chicken with a bit of the basil pesto, then add mozzarella slice on top.
Remove the chicken from heat and place on plates. Add fresh basil leaves and tomato slices on top, spoon a little balsamic glaze on top. Finally, sprinkle
fresh basil ribbons.
Balsamic Glaze:
Pour 1 cup balsamic vinegar into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally,
until the vinegar thickens and is reduced to about ¼ cup (20 to 25 minutes.) Set aside to cool for 10 minutes; it will continue to thicken.
Rania's Catering Celebrates Over 35 Years In Pittsburgh
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