4 chicken cutlets (or 2 large chicken breasts, sliced in half horizontally)
8 oz fresh mozzarella, sliced into rounds
1 tub bruschetta sauce (from Trader Joe’s)
Balsamic glaze, to taste
Fresh basil, for serving
You’ll also need:
Salt and freshly cracked pepper
Season both sides of your chicken cutlets really well with salt and pepper, set aside.
Heat a few T oil in a large cast iron skillet over medium high heat. When oil is hot but not smoking, add chicken cutlets and cook for 4-5 minutes, flip and cook another 4-5 minutes, time depending on the size of your chicken. Add on the sliced mozzarella with 2 minutes left and allow to melt.
When chicken is fully cooked through and cheese is melted, remove from heat and spoon on the bruschetta sauce. Just before serving, drizzle with balsamic glaze and garnish with fresh basil.