Begin by making the balsamic glaze by adding the balsamic vinegar and sugar into a small saucepan. Leave pan to simmer for 10 minutes, while stirring occasionally. The glaze should be thickened and coat the back of a spoon. It will also thicken as it cools.
While the glaze is simmering, begin working on the chicken.
Flatten each chicken breast with a mallet until it is 1” all the way around.
Season both sides of the chicken breasts with the thyme and salt.
Heat a skillet/griddle pan over medium heat with cooking oil and add the chicken breasts
Cook for 3-5 minutes on both sides until browned and chicken is cooked through.
Combine tomato slices with 1 Tbs olive oil 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 low until cheese has melted and the chicken has cooked through.
Add basil leaves on top and drizzle some of the balsamic reduction before serving warm.
The calories shown are based on the recipe serving 2, with 1 serving being 1 chicken breast with toppings and glaze. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**