Preparation
In a medium pot over high heat, melt 1 tbsp. of the butter in the saucepan and sauté the minced garlic for a minute or so, before adding 1 3/4 c.water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.
While the rice is cooking, heat a large skillet over medium-high heat for the breasts. Add 2 tablespoons of the EVOO (twice around the pan). Season the breasts with salt and pepper, then add to the hot skillet. Cook the breasts for 6 minutes on each side.
Transfer the breasts to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.
While the glaze is reducing, finish the rice pilaf. Add the basil to the cooked rice, stirring with a fork to fluff the rice and combine basil.
Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the breasts to the pan and coat them in the balsamic glaze.
After you’ve glazed the chicken breasts top with alternating layers of tomato, whole basil, and smoked mozzarella, using 2 slices of each per breast. Drizzle EVOO over the tomato, basil, and cheese and season with salt and pepper.
Serve the glazed breasts alongside the garlic rice pilaf.