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Mozzarella Butterflied Chicken Breasts with Balsamic Glaze

Discover the delicious flavors of a traditional Caprese salad in this tasty chicken recipe. The sweet grape tomatoes, fresh mozzarella, basil and rich balsamic glaze take chicken breasts to entirely new heights. This is something you will want to put to good use in your regular weeknight meal rotation because it only takes 20 minutes to get it from the fridge to the table!

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 348 kcal


  • 2 tbsp olive oil Extra virgin
  • 2 boneless,skinless chicken breasts Butterflied and flattened
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • Sea salt to taste
  • 1/2 cup balsamic vinegar
  • 2 tsp maple syrup Pure
  • 1 cup grape tomatoes quartered
  • 1/2 small red onion finely diced
  • 1/4 cup basil leaves fresh,cut into thin slices
  • 8 oz. fresh Mozzarella Ciliegine Mozzarella Ciliegine


  1. In a large skillet, heat olive oil on medium heat. Season chicken breasts with Italian seasoning and garlic powder on both sides and place in hot skillet. Sprinkle with salt and black pepper, to taste. Cook for about 3-4 minutes per side until thoroughly cooked. 
  2. In a small saucepan while the chicken is being cooked, combine the balsamic vinegar and maple syrup and cook over medium heat. Simmer until mixture begins to thicken and reduce by half, stirring frequently, about 5-6 minutes.

  3. In a medium-sized bowl, mix together grape tomatoes, red onion, fresh mozzarella, and basil. Add salt and black pepper to taste and stir to combine. 

  4. Once the chicken is cooked, turn off the heat and move the skillet aside. In the skillet, add the tomato and mozzarella mixture to each chicken breast and cover until the tomatoes are well warmed up

  5. Place the chicken on a serving platter or separate plates to serve. Top breasts with tomato mixture and a little balsamic glaze. Have a nice meal!

Recipe Notes

Place the chicken breasts between two plastic wraps to make cleaning easier before pounding with a chicken breast pounder or meat tenderizer