• 5 chicken breasts, skinless and boneless
• 2 Tbsp olive oil, divided
• 1/2 Tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 C balsamic vinegar, divided
• 2 C cherry tomatoes, halved
• 2 C mozzarella balls, halved
• 1 Tbsp fresh basil, chopped
In a large ziploc bag, combine chicken breasts with olive oil, Italian seasoning, salt, pepper and 2 Tbsp balsamic vinegar. Press air out of the bag and seal tightly. Press the seasoning around the chicken to coat. Let it marinate for at least 15 minutes, up to overnight, in the fridge. You can also marinate in a large mixing bowl covered with plastic wrap. Preheat the oven to 400 degrees. Arrange marinated chicken in a 8-inch square baking pan. Add tomatoes and distribute them evenly in the pan. Bake for 20 minutes until the tomatoes are soft. Remove the pan from the oven and add mozzarella balls evenly over the chicken. Return to the oven and continue baking for another 10 to 15 minutes, until the melted cheese turns golden brown. The internal temperature for the chicken should also reach 165 degrees. Meanwhile, make the balsamic glaze by adding the remaining balsamic vinegar to a small saucepan. Let it simmer for over low heat until thickened and reduced by half (about 5 to 7 minutes), stirring occasionally. Allow the baked chicken to rest for 10 minutes. Then, drizzle the balsamic reduction on top.
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