- Prep
- 15 min
- Cook
- 15 min
- Total time
- 30 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 360 kcal
Quick summary
“This recipe transforms pan-seared chicken breast fillets into a complete meal, covered with melting mozzarella cheese and a fresh salad of tomato, basil, and red onion. The finishing with dense balsamic glaze balances the creaminess of the melted cheese with a balanced acidity.”
What you need to know
- Drying the fillets with paper towels before seasoning enables a quick and golden sear in the skillet without pooling water.
- The mozzarella cheese added under a covered lid melts with the residual steam without drying out the chicken breast fibers.
- The seasoned tomato topping goes on cold over the hot cheese, preserving the crunchy freshness and the basil leaves.
Ingredients
Main
- units (approx. 150g each) Chicken breast fillets
- tablespoon Extra virgin olive oil (for the chicken)
- teaspoon Salt
- teaspoon Freshly ground black pepper
- units, chopped into small cubes Medium ripe tomatoes
- unit, finely chopped Small red onion
- units, chopped or mashed Garlic cloves
- cup, coarsely chopped Fresh basil
- tablespoon Extra virgin olive oil (for the bruschetta)
- tablespoon Balsamic vinegar (for the bruschetta)
- grams, sliced or grated Fresh mozzarella (ball)
- tablespoons Balsamic glaze (reduction)
Instructions
Principal
- In a medium bowl, combine the chopped tomatoes, red onion, minced garlic, fresh basil, 1 tablespoon of extra virgin olive oil, and 1 tablespoon of balsamic vinegar. Mix well and set aside. Let it marinate while you prepare the chicken to intensify the flavors.
- Dry the chicken fillets well with paper towels. Season both sides with salt and black pepper. This step is crucial for the final flavor. Dry chicken skin helps to obtain a perfect golden crust when searing.
- Heat 1 tablespoon of olive oil in a large, non-stick skillet over medium-high heat. Add the chicken fillets and sear for 4-5 minutes on each side, or until golden and cooked through. The time may vary depending on the thickness.
- Reduce the heat to medium-low. Distribute the slices or grated cheese over each chicken fillet. Place a lid on the skillet or take to a preheated oven at 180°C for 2-3 minutes, just until the cheese melts and becomes bubbly.
- Transfer the chicken fillets to individual plates. Place a generous portion of the fresh bruschetta mixture over the melted cheese of each fillet. Finish with a drizzle of balsamic glaze on top. Serve immediately and enjoy every bite.
Chef's tips
- Use chicken fillets with uniform thickness; beat the thicker parts gently with a whisk to level the cooking.
- Season the tomatoes with olive oil and balsamic vinegar in a separate bowl just 5 minutes before assembling so they don't release too much liquid.
- When covering the skillet to melt the mozzarella, keep the heat very low or use residual heat so as not to burn the bottom.
Variations
- Add chopped black olives and desalted capers to the raw tomato sauté for a saltier Mediterranean profile.
- Brush a teaspoon of basil pesto sauce directly over the chicken before placing the slice of mozzarella cheese.
- Add thin shavings of parmesan cheese over the fresh tomatoes to enrich the salty notes in the finished dish.
Substitutions
- Fresh mozzarella balls can be replaced by common sliced mozzarella, aged prato cheese or coarsely grated provolone.
- Balsamic vinegar and glaze can be replaced by a homemade reduction of red wine vinegar with honey or cane molasses.
- The chicken breast can be replaced by grilled boneless thigh fillets with the same topping assembly.
How to store
Store the fillets with the cheese in a closed container in the refrigerator for up to 3 days. Keep the tomato salad separate so it doesn't get soggy.
Can it be frozen?
Freeze only the grilled chicken fillets without the cheese and without the tomato topping for up to 2 months. Fresh tomatoes do not withstand thawing.
What to serve with
Serve accompanied by long pasta with garlic and oil, grain rice with almonds, or fresh wild arugula leaf salad.
Frequently asked questions
What is the best variety of tomato for the bruschetta-type topping?
Ripe and firm Italian-type tomatoes (débora or san marzano) or cherry tomatoes cut into cubes and without excess seeds.
How do I keep the chicken breast from getting dry and stringy in the skillet?
Sear over medium-high heat for 4 to 5 minutes on each side and remove from heat as soon as the meat reaches 74°C in the center.
What is balsamic glaze and how to make it if you don't have it at home?
It is a thick reduction of balsamic vinegar with sugar over low heat until it reaches a shiny syrup point that adheres to the spoon.
Can I brown the cheese in the oven instead of using a lid on the skillet?
Yes, transfer the fillets with the cheese to a baking sheet and take to the preheated oven at 200°C on the grill function for 3 minutes.
