"We are all born with a passion to search, with a fundamental need to discover." ~ UMN
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Schools for all our grandkids are back in session this week, and we celebrated Labor Day weekend with a trip down to southeastern Minnesota and the historic 1895 schoolhouse which my college roommate and her husband, John's cousin, have turned into their summer retirement home. It was a fun excursion seeing their plans come to life.
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 pint grape tomatoes, halved
- 1 tablespoons shredded fresh basil
- 4 slices mozzarella
In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, about 6 minutes per side. Transfer to a plate.
Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5-7 minutes.
Stir in basil and return chicken to skillet, nestling it in the tomatoes. Top chicken with slices of mozzarella and cover with lid to melt cheese.
Cook angel hair pasta according to package directions and serve with chicken topped with tomatoes.