Ingredients
The following ingredients have 4 Servings
- 4 6- to 8-ounce pieces chicken breast
- butterflied then pounded very thin (an 1/8- to 1/4-inch thick)
- Olive oil
- for drizzling plus 1 tablespoon
- Salt and pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon fennel seed
- 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh thyme
- chopped
- 2 cloves garlic
- thinly sliced
- 1 1/2 pints grape or cherry tomatoes
- halved
- A fat handful of basil leaves
- 1 pound ball fresh mozzarella
- very thinly sliced or shredded using a fat-toothed box grater
Instruction
- Drizzle chicken with oil in a shallow dish and season with salt, pepper, granulated garlic and onion, fennel seed, red pepper and thyme
- Marinate a few minutes Preheat a large griddle pan or grill pan over medium high heat
- Preheat broiler as well
- Heat a skillet with a lid over medium-high heat with a tablespoon of olive oil, a turn of the pan
- Add sliced garlic and stir a minute; add tomatoes and season with salt
- Cover pan to trap heat and cook to soften tomatoes for 8-10 minutes, shaking pan occasionally
- Add basil to sauce and stir to wilt
- Grill or griddle-cook the chicken a few minutes on each side then transfer to baking sheets
- Top chicken with sauce and then mozzarella cheese, as if it were a small pizza
- Broil to brown and melt cheese
