Pan-fried balsamic caprese chicken breast

Ingredients for 4 servings:

• 4 tbsp olive oil
• 4 chicken breast fillets
• 1 garlic clove(s), pressed
• 2 balls of mozzarella, sliced
• 8 tbsp balsamic vinegar
• 500 g cherry tomatoes
• 1 handful of basil, roughly chopped
• salt and pepper
• 350 g tagliatelle
• e.g. Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Season the chicken breasts well with salt and pepper. Add olive oil to a covered pan and fry the chicken breasts for 5-6 minutes on each side, or until cooked through. Set aside. Add the garlic to the remaining oil and sauté until lightly browned. Then add the tomatoes and balsamic vinegar, cover, and simmer on very low heat for 5 minutes, until the tomatoes have collapsed slightly but are not mushy. Place the chicken breasts on top of the tomatoes and arrange the mozzarella slices on top. Sprinkle with basil. Cover and simmer for another 5 minutes, until the mozzarella has melted. Meanwhile, cook the tagliatelle according to the package instructions. Transfer the tagliatelle to plates and grate some Parmesan over them, if desired. Spoon the tomatoes and the remaining tomato and vinegar sauce from the pan over the top. Serve the chicken breasts with the mozzarella on top. Arugula or a green salad goes well with it.