Preheat oven to 350°F.
Heat the broth and add the Parmesan-reggiano cheese an the first measure of pepper and heat to a boil on the stove.
Add EVOO and garlic to large pan.
Add chicken to pan and sautee.
Add the chicken broth an boil for 2 minutes.
Drain the broth from the pan and return to pan with the chicken to the stove.
Sautee chicken until both side brown and transfer the whole pan to the oven to finish cooking (internal temperature of 160°F).
Mix micro greens with a few dashes of the EVOO and some pepper then lay down a bunch on a plate to act as a bed for the chicken.
When the chicken is done, let rest for 5 minutes.
Slice the chicken.
Slice the fresh mozzarella.
Place chicken slices on top of the micro greens with the basil and tomatoes making sure it is in this order: chicken on bottom, then basil leaves, then mozzarella, then tomato.
Arrange the combination at a diagonal so the breast looks whole but with the additions in between.
Drizzle the top with balsamic vinegar and serve hot.
I made some broccolini sauteed in EVOO and minced garlic as a side. This dish would pair well with a nice Chardonnay.
