Ingredients:

  • 4 (approx. 6 oz / 170g each) Boneless, Skinless Chicken Breasts, sliced horizontally into 8 thinner cutlets (or pounded thin)
  • 1 tsp (5 ml) Dried Oregano
  • ½ tsp (2.5 g) Kosher Salt
  • ¼ tsp (1 g) Freshly Ground Black Pepper
  • 1 Tbsp (15 g) All-Purpose Flour (optional)
  • 2 Tbsp (30 ml) Olive Oil (extra virgin preferred)
  • 3 cloves Garlic, minced (approx. 1 Tbsp / 15g)
  • ½ cup (120 ml) Chicken Stock (low-sodium)
  • ¼ cup (60 ml) Balsamic Vinegar
  • 1 Tbsp (15 g) Unsalted Butter
  • 1 tsp (5 ml) Light Brown Sugar or Honey
  • 1 pint (approx. 300g) Cherry or Grape Tomatoes, halved
  • 8 oz (225g) Fresh Mozzarella, preferably bocconcini (small balls) or a large ball, roughly torn and well-drained
  • A pinch of Flaky Sea Salt (for finishing)
  • ½ cup (15g) Fresh Basil Leaves, roughly chopped or torn
  • 2 Tbsp (30 ml) Balsamic Glaze (or store-bought reduction)

Instructions:

  1. Prepare the Chicken: Slice the chicken breasts horizontally to create 8 thin cutlets. Place them between cling film or parchment paper and gently pound them to a uniform ¼-inch (6mm) thickness. Pat them dry thoroughly.
  2. Season the Chicken: In a shallow dish, combine the salt, pepper, oregano, and flour (if using). Dredge the chicken pieces lightly in the seasoning mix.
  3. Sear the Chicken (Batch 1): Heat 1 Tbsp of the olive oil in the oven-safe skillet over medium-high heat. Place half the chicken cutlets in the hot pan, ensuring they do not touch. Sear for 2–3 minutes per side until golden brown and mostly cooked through.
  4. Repeat and Reserve: Remove the first batch, add the remaining oil, and sear the second batch. Remove all chicken and set aside on a plate.
  5. Sauté Garlic: Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30–60 seconds until fragrant—do not burn!
  6. Deglaze the Pan: Pour in the chicken stock and scrape up any browned bits (the fond) from the bottom of the pan using a wooden spoon. Bring to a simmer.
  7. Reduce the Sauce: Add the balsamic vinegar and brown sugar/honey. Simmer rapidly for 3–5 minutes, allowing the sauce to reduce by about a third until slightly syrupy. Stir in the butter until melted and glossy. Taste and adjust seasoning if necessary.
  8. Reintroduce the Chicken: Nest the seared chicken cutlets back into the skillet, ensuring they are partially submerged in the sauce.
  9. Add Toppings: Scatter the halved cherry tomatoes and the torn mozzarella over the chicken and sauce.
  10. Melt the Cheese (Broiler/Grill Method): If using an oven-safe skillet, place the pan under a preheated grill (broiler) set to high for 2–3 minutes, until the cheese is melted, gooey, and just beginning to brown in spots. (Alternatively, cover the skillet with a lid and cook on the hob for 4 minutes until the cheese is fully melted).
  11. Check Doneness: Ensure the internal temperature of the chicken reaches 165°F (74°C).
  12. Garnish and Serve: Remove the skillet from the heat. Drizzle the entire dish generously with the balsamic glaze. Sprinkle with fresh basil leaves. Serve immediately from the skillet.