Ingredients
Equipment
Method
- Heat oil in a large skillet over medium-high heat.
- Butterfly the chicken breasts by cutting them horizontally to create two thinner pieces each, for a total of four pieces. Pat the chicken dry with paper towels.
- Season the chicken with salt and pepper. Sear in the skillet until light golden brown on each side, about 5-6 minutes per side.
- Add the cherry tomatoes to the skillet and cook until they are slightly blistered and softened, about 2 minutes.
- In a small bowl, whisk together the water, balsamic vinegar, pesto, honey, minced garlic, corn starch, salt, and pepper. Pour this sauce mixture into the skillet with the chicken and tomatoes. Cook, stirring occasionally, until the sauce thickens, about 2 minutes. If the sauce is too thick, add a little more water to reach your desired consistency.
- Top each piece of chicken with about 1/4 cup of mozzarella cheese. Cover the skillet, remove it from the heat, and let the cheese melt. For browned cheese, you can place the skillet under a broiler for 1-2 minutes.
- Garnish with fresh basil leaves and serve immediately.
Notes
This recipe is naturally low in carbohydrates, making it suitable for a keto diet. For a different flavor profile, you can substitute the basil pesto with sun-dried tomato pesto.