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  • Prep
    15 min
  • Total
    45 min
  • Servings

Garlic Butter, Tomato, and Mozzarellissima Chicken


  • 60 ml (¼ cup) butter
  • 4 boneless and skinless chicken breasts (approximately 625 g or 1 ¼ lb.)
  • 2 ml (½ tsp) salt
  • 1 ml (¼ tsp) freshly ground pepper
  • 6 garlic cloves, minced
  • 500 ml (2 cups) cherry tomatoes, halved
  • 12 basil leaves, minced
  • 125 ml (½ cup) chicken broth
  • 125 ml (½ cup) 15% cooking cream
  • 250 ml (1 cup) Saputo Mozzarellissima cheese, shredded


  1. Preheat the oven to 180°C (350°F).
  2. In an oven-safe pan, melt the butter over medium-high heat. Brown the chicken breasts, 1 minute each side. Season with salt and pepper. Remove the chicken from the pan.
  3. Add the garlic to the pan and sauté for a few seconds. Add the cherry tomatoes, basil, chicken broth, and cream. Let boil for 5 minutes, or until sauce is reduced.
  4. Place the chicken breasts over the sauce and top with cheese. Cook in the oven for 30 minutes, or until cheese is golden and bubbly.
  5. Serve with herb pasta.