Basil Balsamic Tomato Sauce with Chicken and Mozzarella

• 14- 1/2 ounces, weight Can Of Petite Cut Tomatoes, Mostly Drained
• 2 cloves Large Cloves Of Garlic, Roughly Chopped
• 24 whole Fresh Basil Leaves, Torn In Half
• 1/2 teaspoons Salt
• 1/2 teaspoons Sugar (feel Free To Use Sugar Substitute)
• 1/2 Tablespoons Balsamic Vinegar
• 2 whole Boneless, Skinless Chicken Breasts
• 2 slices Fresh Mozzarella
• Salt And Pepper, to taste
• 2 cups Pasta, Cooked According To Package Instruction, For Serving

1. 1.
2. In a medium sauce pot combine your drained tomatoes, garlic and fresh basil leaves.
3. Cook over medium heat for 5 minutes, or until the basil is visibly wilted.
4. Add salt, sugar and balsamic vinegar and cook for an additional 10-15 minutes on medium-low.
5. Stir periodically and revel at how amazing your kitchen smells.
6. 2.
7. Prepare your chicken while your sauce is cooking.
8. Suggested methodsgrill, broil, or cook in a non-stick skillet on top of your stove with a bit of salt and butter.
9. Either way, youll want to cook it over medium heat for about 5 minutes per side.
10. Timing may vary based on the thickness of your chicken, but it should not be pink inside and juices should run clear when done.
11. (This would also be the time to boil any pasta you may have decided to include with dinner).
12. 3.
13. Once your sauce is done and your chicken is cooked, combine the two in an oven safe dish.
14. Top with fresh mozzarella and place under the broiler just until melted.
15. Serve with more fresh basil.

tomatoes, cloves of garlic, fresh basil, salt, sugar, balsamic vinegar, chicken breasts, mozzarella, salt, pasta

Taken from tastykitchen.com/recipes/main-courses/basil-balsamic-tomato-sauce-with-chicken-and-mozzarella/ (may not work)