4 boneless, skinless chicken breasts
1 tsp. Italian seasoning
½ tsp. salt
½ tsp. grated lemon peel
1 tbsp. olive oil
1 tsp. balsamic vinegar
1 large plum tomato, cut into 8 thin slices
½ c. shredded mozzarella cheese
¼ c. chopped fresh basil leaves
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about ½ inch thick. In small bowl, mix Italian seasoning, salt and lemon peel; rub mixture evenly over smooth side of chicken.
In 10-inch skillet, heat oil and vinegar over medium-high heat. Add chicken, seasoned side down; cook 8 to 10 minutes, turning once, until no longer pink in center.
Reduce heat to low. Top each chicken breast with 2 tomato slices and 2 tablespoons cheese. Cover; cook 2 minutes or until cheese is melted. Sprinkle with basil.
- Nutrition (per serving)
- (g) 2
- (g) 36