For the chicken:

  • 1 tablespoon salted butter
  • 1 tablespoon extra virgin olive oil 1 pound or 4 pieces chicken breast, thin-sliced, boneless, skinless
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 4 1 ounce slices mozzarella cheese
  • 1/2 cup grape tomatoes, halved lengthwise
  •  1/3 cup basil leaves, chiffonaded
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    For the glaze:

    • 1/3 cup balsamic vinegar
    • 1 tablespoon spicy brown mustard
    • 1/2 teaspoon ground black pepper


  • Preheat oven to 400°F. Melt butter and olive oil in a large Anolon Advanced Home Skillet over medium heat. 
  • Rinse chicken and pat dry, then season with Italian seasoning, black pepper, salt and smoked paprika. 
  • Add to heated skillet and brown the chicken, about 2 minutes each side.
  • Add one slice of Mozzarella on top of each piece of chicken, then place in the preheated oven to cook for 8 minutes. 
  • While the chicken is cooking, combine the balsamic vinegar, spicy   brown mustard and œ teaspoon pepper in an Anolon Advanced Home Saucepan over medium heat. 
  • Allow the sauce to thicken, bringing just to a boil, then removing from heat. Add the cut grape tomatoes to the skillet in the oven, cooking for an additional two minutes. 
  • Carefully remove the chicken from the oven and spoon the tomatoes on top. Drizzle the thickened balsamic vinegar glaze. Top with chiffonade basil leaves, serve immediately.