Ingredients


4 (6 ounce) skinless, boneless chicken breast halves

4 (1/2 inch thick) slices fresh mozzarella cheese

1 cup Italian salad dressing

4 (1/2 inch thick) slices tomato

1 tablespoon Italian herb seasoning

4 large fresh basil leaves

1 tablespoon chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning)

1 tablespoon balsamic vinegar

2 tablespoons canola oil


Directions

Prep    15 m      Cook    15 m    Ready In     4 h 30 m


1.Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag.

Seal and refrigerate 4 to 6 hours.


2.Preheat oven to 500 degrees F (260 degrees C).


3.Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil.

Remove chicken breasts from marinade and discard used marinade.

Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.


4.Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes.

Top each chicken breast with a slice of mozzarella cheese and a tomato slice.


5.Return to oven and bake until cheese has melted, 3 to 5 minutes.

Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.