Ingredients
Scale
- 1.5 lbs Chicken breast, cut into bite-sized medallions
- 1 cup Fresh mozzarella pearls
- 1 cup Cherry tomatoes, halved
- 1/2 cup Fresh basil leaves
- 2 tbsp Extra virgin olive oil
- 2 tbsp Balsamic glaze
- 1 tsp Dried oregano
- 1 tsp Garlic powder
- Salt and black pepper to taste
- Fresh rosemary sprigs (for garnish)
Instructions
- Start by patting the chicken medallions dry with a paper towel. In a medium bowl, toss the chicken with olive oil, garlic powder, oregano, salt, and pepper. Ensure every piece is evenly coated. This step ensures the chicken stays juicy and flavorful during the cooking process.
- Heat a large non-stick skillet over medium-high heat. Place the chicken medallions in the pan in a single layer. Sear for 4 to 5 minutes per side until they develop a golden-brown crust and the internal temperature reaches 165°F (74°C). Once cooked through, remove the chicken from the heat and let it rest for 3 minutes.
- Grab a large circular serving platter. Start by placing the cooked chicken medallions in a large circle around the edge of the plate. Interspersed between the chicken, tuck in the mozzarella pearls and cherry tomato halves. Add fresh basil leaves and rosemary sprigs throughout the arrangement to create a lush, green wreath effect. Just before serving, drizzle the entire wreath with the balsamic glaze.
- Cook Time: 35 minutes