Good Eats: Balsamic-Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf

A few weeks ago, I saw this picture on a blog that I follow, and knew that I must make these chicken breasts:They look yummy, don't they? I discovered that I owned the cookbook from which the recipe had come from, and set about to make this meal for dinner one night.

Unfortunately, my chicken breasts did not come out as pretty as those pictured above. Once again, I struggled to keep the chicken from burning (even though I have recently purchased a new pan!), and the chicken wound up with a black crust. Char aside, the meal was excellent. The next time that I make this meal, I will either pound the chicken into thinner slices or throw the chicken on the grill instead of sauteing it.

This meal is worth a shot. I know that I'll give it another try!

Recipe for: Balsamic-Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf
From: Rachael Ray 365 No Repeats

Ingredients:
3 tablespoons cold unsalted butter
1 6-ounce box rice pilaf mix, such as Near East brand
3 tablespoons extra-virgin olive oil
4 6-ounce chicken breast halves
1 small onion, chopped
1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped
1 sprig of fresh rosemary, chopped
3 garlic cloves, chopped
1/4 cup balsamic vinegar
2 tablespoons honey
1 cup chicken stock or broth
15 to 20 fresh basil leaves, shredded or torn (DO NOT CHOP OR TEAR ALL THE BASIL. KEEP 8 LEAVES WHOLE, THEN SHRED OR TEAR THE REST.)
2 minced garlic cloves
2 vine-ripe tomatoes, sliced
8 thin slices fresh smoked mozzarella, cut from a 1-pound ball
Extra EVOO

Directions:
1. In a medium pot over high heat, melt 1 tablespoon of the butter and saute the minced garlic for 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.
2. While the rice is cooking, heat a large skillet over medium-high heat for the chicken. Add 2 tablespoons of the EVOO (twice around the pan). Season the chicken with salt and pepper, then add to the hot skillet. Cook the chops for 6 minutes on each side.
3. Transfer the chicken to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then saute for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.
4. While the glaze is reducing, finish the rice pilaf. Add the basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time.
5. Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the chicken breasts to the pan and coat them in the balsamic glaze. After you've glazed the breasts, 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.