Yield: Serves 4
4 Chicken Breasts, about 1-1 1/4 Pounds
Salt and Fresh Black Pepper
2 Tablespoons Botticelli Extra Virgin Olive Oil
2 Cloves Garlic, sliced
1/4 Cup White Wine
1 Cup Cherry Tomatoes, halved
3 Leaves Fresh Basil, plus more for garnishing
4 Slices Fresh Mozzarella
Season the chicken breasts on both sides with salt and pepper.
Put a saute pan with a lid over a medium-high flame. Add Extra Virgin Olive Oil to heat, then add the chicken. Sear the chicken 1-2 minutes on each side until they develop some color. Transfer to a plate.
In the same pan, lower the flame to medium and add the garlic. Saute for 1 minute and then add the wine. Cook for 1-2 minutes scraping up any bits that have stuck to the bottom of the pan. Add the tomatoes, basil and salt to taste to the pan. Saute for 2-3 minutes, just until they begin to break down. Return the chicken to the pan and top with the mozzarella slices. Cover and cook until the mozzarella has melted, about 2-3 minutes. Garnish with more basil leaves and serve immediately.