Chicken Breasts with Fire Roasted Tomatoes and Mozzarella

Chicken Breasts with Fresh Mozzarella

4 boneless chicken breasts, 6 ounces each, skinless
Salt and freshly ground black pepper
2 tablespoons olive oil
3 garlic cloves, minced
1 cup dry white wine (or chicken stock)
Fresh basil leaves
8 ounces fresh mozzarella, cut into 8 slices

Rinse the chicken and pat it dry.  Season to taste with salt and pepper.

Heat the olive oil in a large skillet over medium heat; add the garlic.  Add the chicken breasts and cook until golden brown on both sides and almost cooked through, turning as necessary, about 6 to 10 minutes.  Transfer to a plate and keep warm.

Add the wine to the pan, scraping to release any browned bits on the bottom of the pan, and simmer briefly to reduce the sauce by half.  Return the chicken to the pan and cook for 1 minute.

Top each chicken breast with 3 basil leaves, 2 slices of mozzarella and 2 tbsp of fire roasted tomatoes (Hunts brand sells canned, diced, Fire Roasted tomatoes). 

Cover the pan and remove it from the heat.  Set it aside for a few minutes until the mozzarella softens and begins to melt.  Sprinkle the chicken with additional salt and pepper to taste.

Serve the chicken on heated plates, topped with the sauce. 

Dinner is Served!