Hey friends! I am going through Scott’s recipe book and putting them on this site so I can access them while traveling, and you can enjoy them too. The picture above is of the beautiful sunflowers Scott grows every year.
This recipe is simple, yet delicious.
Ingredients:
2 chicken breasts (double this recipe if you have more mouths to feed)
1/8 cup extra-virgin olive oil
1 garlic clove, sliced
1/8 cup white wine
1/2 cup cherry tomatoes, halved
2 slices mozzarella cheese
Parmigiano Reggiano, shredded
Fresh basil leaves
Salt and pepper to taste
Directions:
Heat olive oil in a sauté pan over medium heat. Add chicken and brown on both sides; set aside.
Add garlic and sauté until fragrant; be careful not to burn it. Add tomatoes, wine, basil, salt, and pepper to taste, and cook for 3 minutes.
Return the chicken to the pan with the tomatoes and cook on low for 10 minutes.
Place mozzarella on top of the chicken pieces and continue cooking on low until the cheese melts.
Garnish with basil and Parmigiano Reggiano.
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