Serve 4
Ingredients
1 cup cherry tomatoes, quartered
4 tablespoons extra-virgin olive oil, divided
1 tablespoon finely chopped shallot
1 tablespoon chopped fresh basil, plus leaves for garnish (optional)
2 teaspoons red-wine vinegar
1 medium clove garlic, finely chopped
3/4 teaspoon ground pepper, divided
1/4 teaspoon salt, divided
4 (150g) chicken cutlets
4 slices part-skim low-moisture mozzarella cheese
4 teaspoons balsamic glaze (optional)
Directions
Place tomatoes in a small bowl; add 1 tablespoon oil, shallot, basil, vinegar, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss to combine; set aside.
Pat chicken dry using paper towels; sprinkle with the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt.
Heat the remaining 3 tablespoons oil in a large skillet over high heat. Add the chicken; cook, undisturbed, until golden brown on the bottom, about 3-4 minutes. Flip the cutlets and top each with a cheese slice. Cover the pan with a lid or baking sheet; cook until the cheese is melted, about 1 minute, 30 seconds.
Transfer the chicken to individual plates or a platter; top with the tomato mixture and drizzle with balsamic glaze. Garnish with basil leaves, if desired.