Recipe Information
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Recipe Notes
Ingredients
Servings: 4
- 4 slices Rudi’s Texas Toast
- 1 tbsp olive oil
- 2 breasts boneless chicken
- 1 tsp fine salt (for each chicken breast)
- 1 tsp black pepper (for each chicken breast)
- 4 slices fresh mozzarella ((1/2 of an 8-oz ball))
- 2 cups cherry tomatoes ((10-12 oz))
- 3 whole cloves (minced)
- 1 cup fresh basil (chopped)
- 2 tbsp balsamic glaze (drizzle)
Directions
- Preheat a toaster oven or conventional oven to 450 degrees F. Line the toaster oven pan or a baking sheet with parchment paper or mist with nonstick spray. Place the Texas Toast slices on the prepared baking sheet.
- On the stovetop, heat the oil in a large cast iron skillet (or other heavy skillet) over medium-high heat.
- Slice each chicken breast in half through the middle (butterflied) to create 4 thin chicken pieces. Season the chicken pieces with salt and pepper on both sides.
- Once the oil is hot, cook the chicken until browned on one side, about 4 minutes.
- Meanwhile, toast the Texas toast for 5-6 minutes (in a toaster oven) or for 8-10 minutes (in a conventional oven).
- Turn the chicken breast over and place one slice of mozzarella on each. Add the tomatoes and garlic to the skillet around the chicken. Cover and cook for 4 minutes more, or until the chicken is cooked through and the tomatoes start to soften.
- To serve, top each slice of toast with one of the chicken slices. Spoon the sauteed tomatoes over top. Garnish with the basil and a drizzle of balsamic glaze. Enjoy!
