GARLIC BUTTER TOMATO BAKED CHICKEN WITH MOZZARELLA
INGREDIENTS:
CHICKEN MARINADE:
- 1 tablespoons EACH: olive oil and white wine vinegar
- 3 cloves minced garlic
- ¼ – ½ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- 4 boneless skinless chicken breasts
BALSAMIC TOMATO PAN SAUCE:
- 3 cups cherry tomatoes, halved
- 2 tablespoons EACH: balsamic vinegar and melted butter
- 1 tablespoon honey
- 4 cloves minced garlic
- 2 tablespoons chopped basil
- ½ teaspoon EACH: onion powder and dried thyme
- 1- 1½ cups shredded mozzarella cheese
DIRECTIONS:
- MARINATE: Add all the ingredients except the chicken breasts into a zip top bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 425ºF.
- BALSAMIC TOMATO PAN SAUCE: Add all the ingredients except the mozzarella to an oven-safe baking dish, along with a big pinch of salt and pepper, and stir to combine. Move the tomatoes around the edges and place the chicken breasts in the center.
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