1.
Place your chicken breasts between two sheets of cling film and pound it down so they become thin. I used a rolling pin and my frustrations, but feel free to use a big spoon or a cup or anything that can flatten the chicken out. Season your chicken.
2.
Heat oil over medium high heat. Add chicken and cook for about 3-4 minutes per side until they are slightly golden and cooked through.
3.
Remove the chicken onto a plate. Reduce heat to medium and add the garlic and balsamic.
4.
After 1 minute, add the tomatoes, basil and spinach. Season with salt, and let simmer for about 6 minutes.
5.
Return the chicken to the pan and place the mozzarella on top and cover the pan. Leave until mozzarella has melted.
6.
Heat the big pan from earlier over medium high with 3 tbsp olive oil. When hot, add the chicken and cook until crispy (about 4 minutes each side)
7.
To serve, put the tomato mix on top of the mozzarella and serve with green vegetables.
