Pan-Seared Chicken with Fresh Tomato & Basil Salsa

• Chicken Breast

  2 fillets
• Tomatoes

  2 medium
• Fresh Basil

  0.3 cup
• Olive Oil

  1 tbsp
• Garlic

  1 clove
• Salt

  0.5 tsp
• Black Pepper

  0.3 tsp
• Balsamic Glaze (optional)

  1 tbsp

All Steps

1. 1

   Pat chicken breasts dry with paper towels and season generously on both sides with salt and black pepper.

2. 2

   Dice the tomatoes into small pieces and finely chop the fresh basil. Mince the garlic clove. In a small bowl, combine the diced tomatoes, chopped basil, minced garlic, 1 tablespoon of olive oil, and a pinch of salt and pepper. Stir well and set aside to allow flavors to meld.

3. 3

   Heat a large skillet over medium-high heat. Once hot, add the chicken breasts.

4. 4

   Sear the chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Cooking time may vary based on thickness.

5. 5

   Remove chicken from the skillet and let it rest on a cutting board for a few minutes.

6. 6

   To serve, place each chicken fillet on a plate. Spoon a generous amount of the fresh tomato and basil salsa over the top of each chicken breast. Drizzle with balsamic glaze, if desired.