Hey friends! I am going through Scott’s book of recipes and getting them on this site so that I can access them while traveling and so that you can enjoy them too. Picture above is of the beautiful sunflowers Scott grows every year.
This recipe is simple, yet delicious.
Ingredients:
2 chicken breast (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
Parmigiana reggiano, shredded
Fresh basil leaves
Salt and pepper to taste
Directions:
Heat olive oil in sauté pan on 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 3 minutes.
Return chicken to pan with tomatoes and cook on low for 10 minutes.
Place mozzarella cheese on top of chicken pieces and continue to cook on low until cheese is melted.
Garnish with basil and parmigiana reggiano.
