“Italian food is all about ingredients and it’s not fussy and it’s not fancy.” Wolfgang Puck
While enjoying the boredom of the great pandemic shut-in of 2020, I chanced across this recipe in my file. I know I’ve made it several times because I’d written notes on the paper (including the word “Great!” in big bold lettering). For the life of me I cannot recall where the recipe came from … usually this means that I probably tore it out of a magazine in a doctor’s office and snuck it home to try.
In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil.
Return chicken to skillet and nestle in tomatoes. Top with mozzarella and the spinach leaves then cover with a lid to allow the cheese melt and the spinach to wilt.
Spoon tomatoes over chicken and serve.
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