-
1
Preheat oven to 350 degrees F.
-
2
Take butterflied chicken breasts and season with salt, pepper, onion and garlic powder.
-
3
On one half of the chicken, layer a slice of mozzarella, then tomato and about 3 leaves of basil (per breast).
-
4
Drizzle a little balsamic vinegar on top.
-
5
Fold over the other half of chicken breast and hold together using toothpicks.
-
6
In one bowl beat 1 egg.
-
7
In another bowl combine bread crumbs and Italian seasoning.
-
8
Start breading the chicken by first dipping into egg, then bread crumbs.
-
9
In a large skillet on medium, heat olive oil.
-
10
Add chicken and brown on both sides.
-
11
Once browned, place on aluminum foil covered sheet pan.
-
12
Place in oven for 20-25 minutes, until chicken is cooked through.
-
13
While chicken is in the oven, start the sauce.
-
14
In a medium sauce pot on medium heat, add butter and olive oil.
-
15
Once butter is melted, add onions and saute until translucent.
-
16
Add garlic, salt and pepper and cook for 2 minutes.
-
17
Pour in heavy cream, balsamic vinegar and Dijon mustard.
-
18
Whisk to combine.
-
19
Add in cheese, whisk and bring to a boil, then simmer.
-
20
Sauce will begin to thicken.
-
21
After you take the chicken out of oven, remove toothpicks with tongs.
-
22
To serve, pour balsamic sauce over one chicken breast.
-
23
I also served mine with a side of pasta.
