Title Value
Skinless, boneless chicken breast halves
4 (6 ounce)
Italian salad dressing
1 cup
Italian herb seasoning
1 tablespoon
Chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning)
1 tablespoon
Canola oil
2 tablespoons
Fresh mozzarella cheese
4 (1/2 inch thick) slices
4 (1/2 inch thick) slices
Fresh basil leaves
4 large
9. Balsamic Vinegar 1 tablespoon


1 . Stage

Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.

2 . Stage

Preheat oven to 500 degrees F (260 degrees C).

3 . Stage

Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.

4 . Stage

Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.

5 . Stage

Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar. ReneePaj