Balsamic Reduction Chicken. In a small-medium sauce pan whisk together balsamic vinegar sugar honey and salt. Bring to a boil over medium-high heat then reduce.
Top each breast with the pesto and then add the 2 slices tomato and 2 slices of mozzarella Cover pan with lid and continue cooking on. It reduces itself therefore its called a reduction. In a small-medium sauce pan whisk together balsamic vinegar sugar honey and salt.
Top each breast with the pesto and then add the 2 slices tomato and 2 slices of mozzarella Cover pan with lid and continue cooking on.
Shut the lid and allow to heat until cheese just starts to melt about 3-4 minutes. Remove and top with fresh basil and drizzle with balsamic reduction sauce. Add the chicken and fry for 2 minutes on each side until golden. Slice fresh mozzarella ball into thick 14 slices and set aside large fresh basil leaves.