Jump to Recipe  Print Recipe and Slow-cooked chicken with balsamic vinegar and tangy tomatoes is an easy main course – simple, healthy and incredibly delicious! Serve it with pasta or zucchini noodles, sprinkle with parmesan cheese and steamed vegetables – and enjoy a delicious meal without the guilt!

Find the recipe Print recipe

Chicken Margherita with Balsamic Vinegar is one of my family’s favorite dishes. For starters, I bread and brown chicken fillets. Then I top the chicken with fresh mozzarella, tomatoes and basil. Finally, I drizzle everything with balsamic vinegar. I love this dish for several reasons: First, it’s quick and easy to make. It takes less than an hour from start to finish. Second, I already have most of the ingredients at home. And finally, we love enjoying leftovers.

Equipment Needed

A meat tenderizer – use it to pound the chicken fillets into two thin slices. Alternatively, you can use a rolling pin. A cast iron skillet – I like to cook my chicken in one.

A rack over a baking sheet – This is the best way to drain the chicken.

Ingredients for Chicken Margherita with Balsamic Vinegar Glaze

Chicken – Use boneless, skinless chicken breasts.

Breadcrumbs – I like to use 4C breadcrumbs. Buy plain, unseasoned breadcrumbs.

Fresh herbs – Rosemary, oregano, and thyme add wonderful flavor to the breadcrumbs.

Fresh mozzarella – You can use any fresh mozzarella you like. I prefer 1 inch balls.

Cherry tomatoes – Buy the firmest, freshest tomatoes you can find.

Basil – I just bought a small basil plant for my kitchen. We’ll see how long it lasts.

Balsamic Vinegar Glaze – This is a really handy product. It adds wonderful flavor and color to the dish. Here’s how I prepared my chicken:

First, I basted my chicken. It can be tricky to slice and pound the chicken evenly. Just take your time – it doesn’t have to be perfect.

Then I gently breaded and fried the chicken. Make sure it’s cooked through.

Then I topped the chicken with mozzarella, tomatoes, basil, and balsamic vinegar.

If you love chicken parmesan, you have to try this delicious chicken margherita with balsamic vinegar glaze.

Ingredients

  • 3x
  • 2 boneless, skinless chicken breasts
  • ⅔ cup flour
  • ½ teaspoon kosher salt
  • 2 beaten eggs
  • ⅔ cup breadcrumbs
  • ¼ teaspoon red pepper flakes and black pepper
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons finely chopped fresh rosemary, thyme, and oregano
  • 1 cup grated Parmesan cheese
  • 1 cup cooking oil
  • 1 cup 1 inch mozzarella balls
  • 1 cup halved cherry tomatoes
  • 2 tablespoons balsamic vinegar glaze
  • ½ cup fresh basil leaves

Preparation

Cut each chicken breast in half and shape into four thin cutlets. Mash the cutlets even thinner with a meat mallet. Prepare a small saucepan with three bowls:

Fill the first bowl with flour, half of the salt, and all of the black pepper.

Fill the second bowl with the eggs. Fill the third bowl with breadcrumbs, remaining salt, red pepper flakes, the chopped garlic, herbs, and Parmesan cheese.

Heat a cast iron skillet with about 0.6 cm of cooking oil over medium-high heat. The oil is hot when a small piece of chicken sizzles immediately.

Coat each piece of chicken in each of the three bowls, starting with the flour and ending with the breadcrumbs.

Brown two chicken breasts at a time until golden brown and cooked through on each side. Drain on a rack over a baking sheet.

Serve each chicken breast drizzled with balsamic vinegar glaze and garnished with a few mozzarella balls, a few tomatoes, and a sprig of basil.