Ingredients:
- 6 skinless boneless chicken breasts
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon of salt
- cracked black pepper to taste
- 1 tablespoon of olive oil
- 2 tablespoons of minced garlic
- 1/3 cup of balsamic vinegar
- 2 1/2 tablespoons brown sugar
- 1 1/2 cups of grape or cherry tomatoes
- 8 ounces fresh mozzarella cheese
- 1/4 cup fresh basil leaves
Instructions:
- Pre-heat the oven to 410 degrees
- season each chicken breast with the oregano, basil, salt and pepper
- Heat the oil (or cooking spray) in a large oven-proof skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
- Teturn the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add thevnegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
- Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted..
- Slice the remaining tomatoes (1/2 cup) in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil.
- Serve immediately
