Ingredients
4
boneless skinless chicken breasts (1 1/4 lb)
1
teaspoon Italian seasoning
1/2
teaspoon salt
1/2
teaspoon grated lemon peel
1
tablespoon olive oil
1
teaspoon balsamic vinegar
1
large plum (Roma) tomato, cut into 8 thin slices
1/2
cup shredded mozzarella cheese (2 oz)
1/4
cup chopped fresh basil leaves
Hot cooked linguine, if desired
Preparation
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 1/2 inch thick. In small bowl, mix Italian seasoning, salt and lemon peel; rub mixture evenly over smooth side of chicken.
In 10-inch nonstick 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. Serve with linguine.
