Balsamic Glazed Chicken

with Smoked Mozzarella and Garlic Rice Pilaf

From Rachael Ray: 365 No Repeats

3 Tbsp cold unsalted butter
2 garlic cloves, minced
1 6oz box rice pilaf mix
3 Tbsp extra-virgin olive oil (EVOO), plus extra for drizzling
4 6oz chicken breast halves
salt and freshly ground black pepper
1 small onion, chopped
1 Tbsp fresh thyme leaves, chopped
1 sprig fresh rosemary, chopped
3 garlic cloves, chopped
1/4 C balsamic vinegar
2 Tbsp honey
1 C chicken stock or broth
15-20 fresh basil leaves, 8 whole, the rest shredded or torn
2 vine-ripe tomatoes, sliced
8 thin slices fresh smoked mozzarella, cut from a 1-pound ball

In a medium pot over high heat, combine 1 tablespoon of the butter and minced garlic and saute a minute or so. Add 1 3/4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.

While the rice is cooking, heat a large skillet over medium-high heat. Add 2 tablespoons of the EVOO. Season the chicken with salt and pepper, then add to the hot skillet. Cook 6 minutes on each side.

Transfer the chicken to a platter and cover with foil. Return the pan to the heat and add the remaining EVOO and onions, thyme, rosemary and chopped garlic, then saute 4-5 minutes. Add the balsamic vinegar, honey and chicken stock. Cook until liquids have been reduced by half.

While the glaze is reducing, finish the rice pilaf. Add the torn basil to the cooked rice, stirring with a fork to fluff the rice and combine at the same time.

Once the balsamic glaze has reduced by half, turn off the heat and add the remaining butter. Stir and shake the pan until the butter melts. Add the chicken to the pan and coat it in the balsamic glaze. Top with alternating layers of tomato, whole basil, and smoked mozzarella, using 2 slices of each per breast. Drizzle EVOO over the tomato, basil and cheese and season with salt and pepper. Serve alongside the rice pilaf.