2 6- to 8-ounce chicken cutlets, pounded thin
1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
1/4 cup balsamic vinegar (eyeball it)
1 vine-ripened tomato, cut into thick slices
1 ball fresh mozzarella, cut into thick slices
24 leaves fresh basil, chopped
Salt and pepper
Season the chicken cutlets with salt and pepper. Drizzle
Sundresses and Smiles says
Just found your blog–cute!! I'm definitely going to have to try this recipe, perfect for summer!
This looks amazing!!! I am going to add it to our weeknight menu for next week!!!
oh my gosh!! that looks amazing! 🙂