Skillet Mozzarella Chicken

• Olive oil
• 1 1/2 lbs. boneless skinless chicken breasts (about 3 large)
• Salt & freshly ground black pepper
• 1 tbsp. Italian seasoning, divided
• 1 tbsp. chopped  garlic
• 1 tbsp. balsamic vinegar
• 1 - 14.5 oz. can petite diced tomatoes with garlic & olive oil
• 1 tbsp.  minced fresh basil
• 1/4 tsp. crushed red pepper
• 6 slices of fresh mozzarella cheese (mine were small rounds; I used 2 on each breast)
• Freshly minced parsley, for serving

Drizzle a large skillet with olive oil and heat over medium heat.  Add the chicken to the pan and season it with salt & pepper and half of the Italian seasoning.  Cook for 8 minutes.  Flip the chicken, season with salt & pepper and remaining Italian seasoning, cooking for 8 minutes.  Transfer the chicken to a plate.

Add the garlic to the same skillet and cook until fragrant, about a minute.  Add in the balsamic and mix to combine, breaking up any brown bits from the pan.  Add tomatoes, basil and crushed red pepper.  Lower heat to a simmer, stirring to combine and cook until warmed through, about 3 minutes.

Return the chicken to the pan, nestling it into the sauce, cover the pan and cook for a 2-3 minutes, rotating the chicken to get the sauce to both sides of the chicken.   Top each breast with sliced fresh mozzarella.  Cover the pan and continue to cook until cheese is melted, about 2 minutes.  Garnish with parsley and serve.

Enjoy!