The perfect summer meal with juicy heirloom tomatoes, fresh mozzarella, basil and tender chicken. Simple and healthy.

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To make the balsamic glaze, heat a small saucepot up over medium heat with the balsamic vinegar and brown sugar. Mix with a rubber spatula or wooden spoon. Stir for a few minutes until the sugar is dissolved. Turn the heat to low and the mixture is bubbling slightly. Cook for 5 minutes or until the mixture coats the back of the spoon and decreases by half. Remove from the heat and let cool.
Heat a large skillet up over high heat with olive oil. Liberally, salt and pepper both sides of the chicken breast.
When the skillet is very hot, add the chicken breasts (giving them each about 1-2 inches of room between them). Let them cook for at least 6 minutes, before you try to flip them over. The sides should be white and the bottom side should be toasted brown. Flip them over and turn the heat to medium/low.
Cover the pan (if you have a lid) and cook the chicken for 2 minutes. Remove the lid.
Place a slice of mozzarella on top of each chicken breast. Top the cheese with a slice or two of heirloom tomato. Sprinkle with salt and pepper. Cover the pan again and let cook for 2-4 minutes – or until the chicken is fully cooked and the mozzarella begins to melt.
Remove from the heat and place the fresh basil leaves on top.
When ready to serve, drizzle the balsamic glaze on top. Serve and enjoy.

Finish with a garnish of flake salt or Parmesan cheese on top of everything.

If the balsamic glaze, gets too hard, heat it up slightly over low heat. You will then be able to spoon and drizzle it over the chicken and tomatoes.

Don’t want to make the balsamic glaze? You can buy it already made from your grocery store. It’s usually by the pasta and tomato sauce.