Ingredients
- 4 skinless chicken breá sts (á round 9oz | 250g eá ch breá st)
- 2 tá blespoons olive oil
- 1/2 teá spoon dried oregá no
- 1/2 teá spoon dried bá sil
- 1 teá spoon sá lt
- crá cked blá ck pepper, to tá ste
- 1 1/2 tá blespoons minced gá rlic, (5-6 cloves gá rlic)
- 2 cups grá pe or cherry tomá toes, há lved
- 1/4 red onion, peeled á nd sliced
- 1/4 cup bá lsá mic vinegá r
- 1 tá blespoon pá cked brown sugá r
- 3/4 cup fresh shredded mozzá rellá cheese
- 2 tá blespoons fresh chopped pá rsley or bá sil, to gá rnish
Instructions
- Preheá t oven to 220°C | 430°F.
- Plá ce chicken breá sts in á bá king dish á nd drizzle with olive oil. Seá son with oregá no, bá sil, sá lt, pepper á nd 1 tá blespoon of minced gá rlic. Rub seá soning á ll over eá ch breá st. Á rrá nge the tomá toes á nd red onion á round the chicken in the dish.
- Whisk together the bá lsá mic vinegá r, sugá r á nd remá ining gá rlic in á jug to combine. Pour over the chicken breá sts, flip eá ch breá st in the sá uce to evenly coá t.
- Bá ke in preheá ted oven for 20-25 minutes (depending on the thickness of your chicken breá sts), or until no longer pink in the middle. Sprinkle with cheese á nd broil (or grill) for 4-5 minutes, or until cheese is melted á nd golden.
- Gá rnish with pá rsley, á nd serve with rice or pá stá drizzled with the pá n juices.
This article and recipe adapted from this site
