Ingredient Spotlight. Our Basil Infused Olive Oil is grassy and sweet with true basil aroma — drizzled over the chicken before it bakes, it perfumes the whole dish from the inside out. A finishing thread of our Traditional 18-Year Dark Balsamic Vinegar, aged in Modena until dense and glossy, brings the sweet-tart depth that makes bruschetta sing.
Heat oven to 350°F and film a baking sheet with basil olive oil.
Season the butterflied chicken with salt and pepper and lay it on the pan.
Toss the diced tomatoes with a little basil oil, salt, and pepper.
Top each breast with mozzarella, then the tomatoes. Drizzle with basil oil and scatter with half the fresh basil.
Bake 20–25 minutes, until the chicken reaches 165°F and the cheese is bubbling. Finish with a raw drizzle of the 18-year balsamic and the remaining basil.
Chef's Notes
Butterflying evens the thickness so the chicken cooks fast and stays juicy.
For a glossier finish, simmer the balsamic 2 minutes into a quick reduction before drizzling.
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