Golden chicken under melted mozzarella, burst tomatoes and basil

$10.41/serving$10.74at the cheapest of your stores this week9 ingredients on sale

Ingredients

• chicken breast2 breasts
• fresh mozzarellahalf a ball
• cherry tomato1 pint
• garlic2 cloves
• balsamic vinegar3 tbsp
• basila handful
• yellow potato3 ea
• olive oil1 tbsp
• arugula3 big handfuls

Method

1Roast the potatoes

• •Heat the oven to 425F.
• •Cut the potatoes into 1 inch chunks, skin on.
• •Toss them on a sheet pan with 1 tbsp oil and a pinch of salt.
• •Roast 30 minutes, turning once, until golden and crisp.

2Sear the chicken

• •Meanwhile, slice each chicken breast in half horizontally into two thin cutlets.
• •Season with salt and pepper.
• •Heat 1 tbsp oil in an oven-safe pan over medium-high heat.
• •Sear the cutlets 3 minutes per side until golden.

3Burst the tomatoes

• •Add the cherry tomatoes and minced garlic around the chicken.
• •Cook 3 minutes, shaking the pan, until the tomatoes start to burst.
• •Drizzle in 2 tbsp of the balsamic vinegar and let it bubble 30 seconds.

4Melt the mozzarella

• •Tear the fresh mozzarella over the cutlets.
• •Slide the pan into the oven for 4 to 5 minutes until the cheese melts and the chicken reads 165F.

5Dress the salad

• •Meanwhile, whisk the olive oil with the remaining balsamic vinegar and a pinch of salt in a large bowl.
• •Add the arugula and toss to coat just before serving.

6Plate

• •Garnish with the basil.
• •Plate the chicken and tomatoes with the crispy potatoes, spooning the balsamic pan juices over top.
• •Serve the arugula salad alongside.