CHICKEN CAPRESE

Turn the broiler on the last 1-2 minutes of cooking.
Top with basil ribbons. Spoon balsamic glaze over the chicken and serve. Season with salt and pepper to taste.
NOTES
You can cut two large chicken breasts in half lengthwise if desired reducing the size of the portion and baking time.
Chicken breasts are cooked through when they reach an internal temperature of 165 degrees.
Use fresh garden tomatoes when available. I find the grape tomatoes the sweetest and most sun ripened choice in the off season.
Keep a close eye on the skillet when it is under the broiler. Broilers are very unpredictable especially in older stoves.
Be very careful when remove the skillet from the oven. The handle will be very hot so use oven mitts and remember that handle will remain hot for quite some time. Investing in a simple handle cover is an easy way to prevent kitchen accidents. It is easy to forget that the skillet just came out of the oven!
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at 50% power.