Balsamic Glazed Chicken with Smoked Mozzerella and Garlic Rice Pilaf

Ingredients:

3 tbsp cold butter (used stick butter)
1 6 oz box rice pilaf mix (i used uncle bens)
3 tbsp extra virgin olive oil
chicken breast halves (I used one package from publix.. about 1.3 lbs for 3 servings)
1 small onion, chopped
1 tbsp fresh thyme leaves, chopped
1 spring rosemary, chopped (def use fresh rosemary if you have it)
5 garlic cloves chopped
1/4 cup balsamic vinegar
2 tbsp honey
1 cup chicken stock (you can use chicken broth but chicken STOCK is so much better)
20 basil leaves
1 vine ripe tomato, sliced
4 thin slices mozzarella (smoked or regular, but dont be cheap with this.. good quality mozzarella is awesome with this.. just get a ball of it and slice it)

1. Heat pot over medium and add 1 tbsp butter. Once melted saute 2 of the cloves of garlic appox 1 minute.Add 1 3/4 cups water, empty rice and seasoning packet and bring to a simmer. Stir and cover, for approx 18 minutes.

2. Heat large skillet over medium-high heat. Add 2 tbsp of EVOO. Season chicken w/ salt and pepper and cook until done.

3. Transfer chicken to platter and cover w/ foil. Return pan to heat and add 1 tbsp olive oil, onion, thyme, rosemary, and garlic and saute for 5 minutes. Add balsamic vinegar, honey and chicken stock . Cook until liquids are reduced to half.

4. Tear 12 basil leaves into small pieces and add to rice pilaf, use fork to combine and fluff rice.

5. Once glaze has reduced, add 2 tbsp butter. Once melted add chicken back to pan and coat in glaze.

6. Serve chicken w/ a slice of mozzarella, 2 basil leaves and a slice of tomato. Drizzle w/ olive oil and season w/ salt and pepper. Serve with the pilaf.


I also serve with some type of vegetable such as asparagus or steamed broccoli.