Balsamic-Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf

• 4 6-ounce chicken breast halves for the pork chops
• 2 minced garlic cloves
• 2 vine-ripe tomatoes, sliced
• 8 thin slices fresh smoked mozzarella, cut from a 1-pound ball
• Extra EVOO, for drizzling
• Arugula

1. Do not chop or tear all the basil.
2. Keep 8 leaves whole, then shred or tear the rest.
3. Prepare just as for the master recipe, #60, but when you start the rice, melt the butter in the saucepan and saute the minced garlic for a minute or so, before adding the water.
4. Finish as before.
5. Prepare the chicken exactly as you would the pork, giving an extra minute on each side.
6. After youve glazed the chicken breasts top with alternating layers of tomato, whole basil, and smoked mozzarella, using 2 slices of each per breast.
7. Drizzle EVOO over the tomato, basil, and cheese and season with salt and pepper.

chicken, garlic, tomatoes, fresh smoked mozzarella, extra evoo, arugula

Taken from www.epicurious.com/recipes/food/views/balsamic-glazed-chicken-with-smoked-mozzarella-and-garlic-rice-pilaf-374273 (may not work)