How was your Fourth of July weekend? I spent the majority of the weekend playing (read: eating and drinking) with old friends. We visited the George W. Bush Presidential Library and Museum and did drinks on one of my favorite patios in Dallas (Bistro 31 in Highland Park Village). Between all of the funtivities and brunch at Bread Winners Cafe yesterday morning, I’m a super happy camper.
And this chicken dish was really was the icing on the cake that was my fabulously relaxing and food-filled weekend.
This chicken dish is the perfect chicken dish to serve for a large dinner party on a hot summer night. It’s so easy to make in bulk (and even easier to make for a dinner for one!) and it’s super yummy to boot! Keep reading for the recipe (makes 4 servings).
- 4 boneless and skinless chicken breasts (or 1 pound of boneless and skinless chicken breasts, cut into four pieces)
- 2 tablespoons of garlic powder
- 1 tablespoon of salt
- 1 tablespoon of freshly ground black pepper
- 4 ounces of fresh mozzarella, cut into four rounds
- 1 medium-sized heirloom tomato, sliced
- 4 large basil leaves
- balsamic glaze, to taste
Preheat the oven to 400°F (200°C) and spray nonstick cooking spray onto baking pan (or you can evenly spread about 2 tablespoons of olive oil on the pan). Season the chicken with the garlic, salt, and pepper and then place the chicken breasts on the pan. Place the pan in the oven and bake for about 20-25 minutes (I always err on the side of caution when cooking chicken).
Remove the chicken from the oven and place a mozzarella round on each piece of chicken. Set the oven to broil and place the pan back into the oven for only 1-2 minutes (you want the mozzarella to melt a little bit but not too much!). Remove the chicken from the oven and place a slice of tomato and a large basil leaf on each piece of chicken.
Transfer the chicken to the serving platter and [generously] drizzle the balsamic glaze all over the dish before serving. Bon appétit!