- 2 tbsp extra virgin olive oil, divided, plus more for serving
- 4 natural chicken cutlets
- Kosher salt and pepper
- 1 pkg (.75 oz) fresh basil
- 8 oz Triumph of Cheese Mozzarella Ball, cut into 8 slices
- 1 pt grape tomatoes
- 5 oz Josie’s Organic Salad Greens
- The Fresh Market Balsamic Glaze
Preheat oven to 350°F. Line a sheet pan with foil.
In large skillet, add 1 tbsp oil and heat over medium high for 2-3 minutes. Season chicken with salt and pepper and add to pan. Cook until brown on all sides and juices run clear, about 5-6 minutes.
Transfer chicken to sheet pan and top each cutlet with 1 basil leaf followed by a slice of mozzarella. Bake until cheese has melted and internal temperature reaches 165°F, about 4-5 minutes.
Meanwhile, add remaining 1 tbsp oil to skillet and heat over medium high for 2-3 minutes. Add tomatoes, season with salt and pepper and cook 4-6 minutes until softened and blistered on all sides. Tear remaining basil leaves and add to the pan. Remove pan from heat and stir. Spoon tomato mixture over chicken.
Toss salad greens with a drizzle of The Fresh Market Balsamic Glaze and oil and serve alongside chicken.
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