Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken-Mozzarella Melts with Cherry Tomatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 14, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 45 mins Servings: 4 Teleport yourself to a sidewalk cafe in Paris with these chicken paillards in a spicy-sweet tomato sauce. Ingredients 4 boneless, skinless chicken-breast halves (each 6 ounces), butterflied 6 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced (2 tablespoons) 12 ounces cherry tomatoes, halved (2 packed cups) 1 cup halved Peppadew peppers, plus 1 tablespoon brine Kosher salt and freshly ground pepper 6 ounces mozzarella, thinly sliced ¼ cup packed fresh basil leaves 1 cup packed fresh baby arugula Grilled crusty bread, for serving Directions Pound chicken between pieces of plastic to a scant 1/4 inch thick. Heat grill to medium-high. Combine 1/4 cup oil and garlic in a large cast-iron skillet; place on grill. Cook until golden, about 1 minute. Add tomatoes and Peppadews; season with salt and pepper. Cook until mixture thickens slightly and tomatoes burst, about 12 minutes. Remove skillet from grill; cover grill to reheat, 5 minutes. Drizzle chicken with 1 tablespoon oil; season with salt and pepper. Grill until charred in spots, 1 to 2 minutes. Flip, top with cheese, and cover grill. Cook until cheese melts and chicken is cooked through, 1 minute. Transfer to a plate; spoon tomato mixture over top. Top with basil. Dress arugula with remaining 1 tablespoon oil and Peppadew brine. Serve atop chicken, with bread. Armando Rafael Rate it Print