3 tbsp. olive oil
10 garlic cloves, minced
10 oz. monterey jack cheese or goat cheese
1/2 c. balsamic vinegar
14 fresh basil leaves, cut up with scissors into small pieces
4 boneless skinless chicken breasts
1 tbsp. butter
Preheat oven to 400 degrees.
Heat a small saute pan on medium low heat. Add 1 tbsp. oil and the garlic. Saute for about 1 min. until golden, remove from heat and place the garlic in a mixing bowl.
Add cheese, 1 tbsp. balsamic vinegar and the basil leaves. Mash together with a fork and set aside.
Heat a large saute pan on medium high heat. Sprinkle the chicken breast with salt and pepper. Add about 2 tbsp. of oil then chicken to the pan. Cook for 5-7 min. until golden brown on both sides. Place the chicken breasts into a casserole dish. Generously spread the cheese mixture on top of each. Place dish in oven for 5 min. while you prepare sauce.
Place pan that you cooked the chicken in back on medium high heat, when hot add 1/2 cup balsamic vinegar. Scrape the bits off the bottom of the pan. Reduce the sauce about 1 min. until thick and syrupy. Turn off heat and add butter, stirring til well combined. Remove breasts from the oven, drizzle with sauce and serve.