tomatoes, cut into bite-size pieces
chopped pitted kalamata olives
kosher salt and black pepper
small zucchini (4 ounces), sliced
chicken cutlets (about 12 ounces)
slices deli ham (4 ounces)
fresh mozzarella, thinly sliced
torn fresh basil leaves
- In a medium bowl, toss the tomatoes and olives with 2 tablespoons of the oil and ¹/₄ teaspoon each salt and pepper.
- Heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Season the zucchini with ¹/₄ teaspoon each salt and pepper and cook until browned and tender, 2 to 3 minutes per side. Transfer to a plate.
- Add the remaining tablespoon of oil to the skillet. Season the chicken with ¹/₄ teaspoon each salt and pepper and cook until browned on one side, 1 to 2 minutes. Turn the chicken and, dividing evenly, top with the zucchini, ham, and mozzarella. Cover and cook until the cheese has melted, 3 to 4 minutes. Serve with the marinated tomatoes, sprinkled with the basil.