INGREDIENTS:
- 1 táblespoons EÁCH: olive oil ánd white wine vinegár
- 3 cloves minced gárlic
- ¼ – ½ teáspoon red pepper flákes
- ½ teáspoon Itálián seásoning
- 4 boneless skinless chicken breásts
BÁLSÁMIC TOMÁTO PÁN SÁUCE:
- 3 cups cherry tomátoes, hálved
- 2 táblespoons EÁCH: bálsámic vinegár ánd melted butter
- 1 táblespoon honey
- 4 cloves minced gárlic
- 2 táblespoons chopped básil
- ½ teáspoon EÁCH: onion powder ánd dried thyme
- 1- 1½ cups shredded mozzárellá cheese
DIRECTIONS:
- MÁRINÁTE: Ádd áll the ingredients except the chicken breásts into á zip top bág álong with 1 teáspoon of sált ánd ½ teáspoon bláck pepper. Seál the bág ánd sháke until mixed. Ádd the chicken breásts, seál, ánd másságe so the chicken is covered in the márináde, set áside for 10-15 minutes while you prep the remáining ingredients. Position á ráck in the center of the oven ánd preheát the oven to 425ºF.
- BÁLSÁMIC TOMÁTO PÁN SÁUCE: Ádd áll the ingredients except the mozzárellá to án oven-sáfe báking dish, álong with á big pinch of sált ánd pepper, ánd stir to combine. Move the tomátoes áround the edges ánd pláce the chicken breásts in the center.
- BÁKE: Báke uncovered for 18-22 minutes or until the chicken is álmost cooked through. Ádd the mozzárellá cheese to the chicken breásts ánd broil just long enough for the cheese to melt. Top with ádditionál chopped básil or pársley ánd serve wárm with crusty breád, pástá, rice, or steámed veggies!
This article and recipe adapted from this site
