Balsamic Chicken with Prosciutto and Fresh Tomatoes


1 tablespoon olive oil
2/3 cups flour
2 teaspoons Italian seasoning
½ teaspoon salt
1/4 teaspoon freshly ground black pepper
6 (6-ounce) skinless, boneless chicken breast halves
½ cup basil leaves
6 ounces fresh mozzarella cheese, thinly sliced
6 slices prosciutto, thinly sliced
Balsamic glaze

1 teaspoon olive oil
1/2 cup minced onion
2 garlic cloves, minced
2 tablespoons white wine
3 cups grape tomatoes, halved
1 tablespoon balsamic vinegar
1/2 teaspoon salt
¼ teaspoon pepper
Cooking spray


Between pieces of plastic wrap or waxed paper, place each chicken breast and gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. Add flour, Italian seasoning, salt and pepper to shallow baking dish. Coat chicken with flour mixture; shake off excess flour.

In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Remove chicken from pan and place in an oven proof pan. Top each chicken breast with 1 slice prosciutto, basil leaves and fresh mozzarella cheese. Broil in oven until cheese is melted, about 4 minutes. Remove chicken from oven and keep warm.

To the skillet, add 1 teaspoon oil and onion; cook for about 3 minutes. Add garlic and cook 2 minutes longer stirring frequently. Add tomatoes, wine, salt and pepper, stirring occasionally, for about 3 minutes. Stir in balsamic vinegar cook 2 minutes longer.
Place 1 chicken breast half on each of 6 plates; top each serving with about 1/2 cup tomatoes. Drizzle with balsamic glaze and garnish with basil leaves.

Yield: 6 servings